Ingredients:

  • 2 1/2 cups All-Purpose Flour (Plain Flour)
  • 1 cup (2 sticks) Unsalted Butter, very cold, cubed into 1/2-inch pieces
  • 1 teaspoon Fine Sea Salt
  • 1 tablespoon Granulated Sugar (optional, for sweet pies)
  • 1/2 cup to 3/4 cup Ice Water (containing visible ice cubes)

Instructions:

  1. Chill the mixing bowl, flour, and cubed butter in the freezer for 10 minutes prior to starting. In the chilled bowl, whisk together the flour, salt, and sugar (if using).
  2. Scatter the frozen butter cubes over the dry ingredients. Using a pastry blender, two knives, or quick pulses in a food processor, rapidly cut the butter into the flour mixture. Stop mixing when the butter pieces range in size from tiny breadcrumbs to small peas. Visible flakes of butter must remain.
  3. Add the ice water, 1 tablespoon at a time. After every second tablespoon, gently toss the mixture with a fork or your fingers. Stop adding water the moment the dough begins to clump together when squeezed. The mixture should look shaggy but hold its shape. Avoid adding too much water.
  4. Gently gather the dough into two equal mounds. Shape each mound into a flat disc (about 1 inch thick). Do not knead or overwork it. Wrap each disc tightly in plastic wrap and refrigerate for a minimum of 30 minutes, or up to 2 days.
  5. Lightly flour a clean work surface and the rolling pin. Remove one disc from the fridge and roll outwards from the center, rotating the disc frequently to ensure an even thickness (about 1/8 inch). The rolled dough should be large enough to cover the pie plate plus a 2-inch overhang. Carefully transfer the dough to the 9-inch pie plate. Gently settle the dough into the plate without stretching. Trim the edges, tuck the overhang under, and crimp or flute the edges.
  6. Pierce the base of the crust all over with a fork (docking). Place the prepared pie plate back in the refrigerator or freezer for 60 minutes. This prevents shrinking during baking.
  7. Preheat oven to 400°F (200°C). Line the chilled crust with parchment paper and fill generously with pie weights or dried beans. Bake for 15 minutes. Carefully remove the parchment and weights. Return the crust to the oven for 5–7 minutes, or until the bottom is pale gold and looks dry. Proceed with your pie filling recipe.