Ingredients:

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

Instructions:

  1. Combine flour and salt in a mixing bowl. Place cubed butter into the freezer for 5 minutes. Place ice water and ice cubes into a glass.
  2. Add cold butter to the flour mixture. Cut the butter into the flour until the mixture resembles coarse crumbs (use a pastry blender, two forks, or pulse in a food processor).
  3. Gradually add ice water, 1 tablespoon at a time, mixing gently after each addition, until the dough just comes together. Don't overmix!
  4. Form the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days).
  5. On a lightly floured surface, roll out the dough to the desired thickness. Transfer to pie plate, crimp edges, and bake according to your pie recipe.