Ingredients:

  • 2 ½ cups (320g) all-purpose flour, plus more for dusting
  • 1 teaspoon (6g) salt
  • 1 cup (2 sticks / 226g) unsalted butter, very cold, cut into ½-inch cubes
  • 6-8 tablespoons (90-120ml) ice water

Instructions:

  1. In a food processor or mixing bowl, pulse or whisk together the flour and salt.
  2. Cut in the cold butter using a food processor (pulse until pea-sized pieces form) or a pastry blender (cut in until butter is in pea-sized pieces). If using hands, rub the butter into the flour until it resembles coarse crumbs with some larger butter pieces remaining.
  3. Gradually add ice water, one tablespoon at a time, mixing lightly after each addition. Stop adding water when the dough just comes together.
  4. Divide the dough in half. Gently form each half into a disc. Wrap each disc tightly in plastic wrap and refrigerate for at least 1 hour, or up to 2 days.
  5. On a lightly floured surface, roll out one disc of dough into a circle about 12 inches in diameter.
  6. Carefully transfer the dough to the pie plate, gently pressing it into the bottom and up the sides.
  7. Trim any excess dough from the edges. Crimp the edges of the crust using a fork or your fingers.
  8. If blind baking, 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, then remove the weights and parchment and bake for another 5-10 minutes, or until lightly golden brown.
  9. Fill the crust with your desired filling and bake according to the filling recipe's instructions.
  10. Let the pie cool completely before slicing and serving.