Ingredients:

  • 2 ½ cups all-purpose flour
  • 1 cup unsalted butter, chilled and cubed
  • 1 tsp salt
  • 1 tbsp granulated sugar (optional, for sweet crust)
  • 6-8 tbsp ice water

Instructions:

  1. Chill butter and ice water in the fridge.
  2. In a mixing bowl, whisk together flour, salt, and sugar until evenly mixed.
  3. Add chilled butter to the flour mixture and use a pastry cutter or fork to blend until the mixture resembles coarse crumbs.
  4. Gradually mix in ice water, one tablespoon at a time, until the dough begins to hold together.
  5. Gather the dough into a ball and flatten it into a disk about 1 inch thick. Wrap in plastic wrap.
  6. Refrigerate for at least 30 minutes to firm up.
  7. On a floured surface, roll out the dough to about 12 inches in diameter. Transfer to the pie dish, pressing gently into the edges.
  8. Optionally, blind bake by pricking the bottom with a fork, covering with parchment and pie weights, and baking at 375°F (190°C) for 15-20 minutes, then proceed with filling if desired.