Ingredients:

  • 2 1/2 cups All-Purpose Flour (preferably spooned and leveled)
  • 1 teaspoon Granulated Sugar
  • 1 teaspoon Fine Sea Salt
  • 1 cup (226 grams) Unsalted Butter, very cold and cut into ½-inch cubes
  • 6 to 8 tablespoons Ice Water

Instructions:

  1. Combine Dry Ingredients: In a large bowl, whisk together flour, sugar, and salt until uniformly combined.
  2. Cut in the Butter: Add the cold, cubed butter to the dry ingredients. Using a pastry blender or your fingertips, quickly cut the butter into the flour until the mixture resembles coarse crumbs, with some pieces the size of small peas. This creates the flaky layers.
  3. Add Water Gradually: Drizzle 6 tablespoons of ice water over the mixture. Gently toss with a fork until the dough just begins to clump. Add the remaining water, one tablespoon at a time, only if the dough seems too dry to hold together when squeezed.
  4. Form and Chill: Quickly gather the shaggy dough into a cohesive mass. Divide the dough in half. Flatten each half into a thick disc (about 1 inch thick), wrap tightly in plastic wrap, and refrigerate for at least 1 hour (up to 2 days).
  5. Roll Out: On a lightly floured surface, take one chilled disc. Gently roll outwards from the centre to form a circle roughly 12-13 inches in diameter. Rotate the dough frequently to prevent sticking.
  6. Transfer to Pan: Carefully drape the rolled dough over your pie dish. Trim the edges, leaving about a 1-inch overhang. Crimp or flute the edges decoratively, and proceed with your recipe (filling, freezing, or blind baking).