Ingredients:

  • 2 ½ cups (300g) all-purpose flour, plus more for dusting
  • 1 teaspoon (5g) salt
  • 1 cup (227g) unsalted butter, very cold, cut into ½-inch cubes
  • 6-8 tablespoons (90-120 ml) ice water

Instructions:

  1. Whisk together flour and salt in a bowl or food processor.
  2. Add cold butter cubes and pulse (or use pastry blender) until the mixture resembles coarse crumbs with pea-sized pieces of butter.
  3. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Don't overmix!
  4. Divide the dough in half and form each half into a flat disk.
  5. Wrap each disk tightly in plastic wrap and chill in the refrigerator for at least 60 minutes (or up to 2 days).
  6. On a lightly floured surface, roll out one dough disk to a 12-inch circle.
  7. Carefully transfer the dough to the pie plate.
  8. Crimp the edges of the crust to create a decorative border.
  9. If the recipe calls for a pre-baked crust, prick the bottom of the crust with a fork, line with parchment paper, and fill with pie weights or dried beans. Bake at 375°F (190°C) for 15-20 minutes, or until lightly golden. Remove weights and parchment and bake for another 5-10 minutes until golden brown.
  10. Fill with your desired pie filling and bake according to the pie recipe.