Ingredients:

  • 1 ¼ cups All-Purpose Flour (150g)
  • ½ teaspoon Fine Sea Salt (3g)
  • 1 teaspoon Granulated Sugar (Optional, for sweet pies)
  • ½ cup (1 stick / 113g) Unsalted Butter, very cold and cubed
  • 3 to 5 tablespoons Ice Water

Instructions:

  1. In the food processor (or bowl), pulse the flour, salt, and sugar (if using) until just combined.
  2. Add the cold, cubed butter. Pulse in short bursts until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  3. Drizzle the ice water in, one tablespoon at a time, pulsing only until the dough just begins to come together when squeezed. Stop immediately once it clumps.
  4. Turn the dough out onto a lightly floured surface. Gently gather the crumbs and press firmly into a flat disk about 1 inch thick. Do not knead.
  5. Wrap the disk tightly in plastic wrap and refrigerate for a minimum of 30 minutes. This chilling step is crucial for texture.
  6. Unwrap the chilled disk. Place it directly into the pie plate. Using your fingers or the bottom of a measuring cup, gently press the dough evenly across the bottom and up the sides of the dish.
  7. Trim the excess dough overhanging the rim. Crimp the edges decoratively and prick the bottom all over with a fork (docking).
  8. Return the pie shell to the freezer for 15 minutes before proceeding with your recipe's instructions for blind baking or filling.