Ingredients:

  • 2 cups (250 g) All-Purpose Flour
  • 1 teaspoon (5 g) Fine Sea Salt
  • 1 cup (225 g) Unsalted Butter, cut into 1 cm cubes and very cold
  • 8 – 12 Tablespoons Ice Water (or half Vodka/half Water)
  • 1 Tablespoon Granulated Sugar (optional, for sweet pies)

Instructions:

  1. Combine Dry: Whisk together the flour, salt (and sugar, if using) in a large bowl.
  2. Add Cold Butter: Scatter the cold butter cubes over the flour mixture.
  3. Cut in the Fat: Using a pastry blender or fingertips, cut the butter into the flour until the mixture resembles coarse breadcrumbs with some larger, pea-sized pieces of butter still visible. Do not over-mix.
  4. Introduce Water: Sprinkle 8 tablespoons of ice water (or vodka/water mix) over the dough. Toss the mixture with a fork.
  5. Test the Dough: Squeeze a small handful. If it holds together easily, stop adding water. If it crumbles, add water one tablespoon at a time until just combined. The dough should be minimally worked.
  6. Form Discs: Divide the dough in half. Shape each half into a flat disc (about 1 inch thick). Wrap tightly in plastic wrap and refrigerate for a minimum of 30 minutes, ideally 1 hour. This allows the gluten to relax.
  7. Roll Out: Lightly flour your work surface and rolling pin. Remove one dough disc from the fridge. Roll the dough outward, lifting and rotating frequently, aiming for a 12-inch diameter circle.
  8. Transfer to Plate: Gently roll the dough around your rolling pin and unroll it over the 9-inch pie plate. Fit it loosely, ensuring there are no air pockets.
  9. Trim and Flute: Trim the edges, leaving about 1 inch overhang. Fold the overhang under itself and crimp or flute the edges decoratively.
  10. Final Chill: Pierce the bottom of the crust all over with a fork (docking). Return the pie shell to the fridge for at least 30-60 minutes before baking or filling. This is crucial for preventing shrinkage.
  11. Blind Baking (Optional): Preheat the oven to 400°F (200°C). Line the chilled crust with parchment paper and fill with pie weights. Bake for 15 minutes.
  12. Finish Blind Bake: Remove the weights and paper. Reduce heat slightly and bake for another 5–10 minutes until the base is dry and lightly golden. Cool completely before filling.