Ingredients:

  • 2 1/2 cups (315g) All-purpose flour
  • 1 teaspoon (6g) Salt
  • 1 cup (226g) Cold unsalted butter, cut into 1/2-inch cubes
  • 6-8 tablespoons (90-120ml) Ice water
  • One large sheet Parchment paper
  • Approximately 2 cups Pie weights (ceramic or dried beans)

Instructions:

  1. Combine flour and salt in a food processor or mixing bowl. Cut in cold butter until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough just comes together. Form the dough into a disc, wrap it in plastic wrap, and chill for at least 1 hour.
  2. On a lightly floured surface, roll out the dough into a 12-inch circle. Carefully transfer the dough to the pie plate. Trim and crimp the edges of the crust. Prick the bottom of the crust all over with a fork.
  3. Line the crust with parchment paper. Fill the parchment paper with pie weights, ensuring they cover the entire bottom and sides. Parbake pie crust is ready to bake.
  4. Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until the edges are lightly golden. Remove the pie plate from the oven. Carefully remove the parchment paper and pie weights. Return the crust to the oven and bake for another 5-7 minutes, or until the bottom is lightly golden.
  5. Let the parbake pie crust cool completely before filling.