Ingredients:

  • 2 ½ cups (300g) all-purpose flour, plus more for dusting
  • 1 teaspoon (5g) salt
  • 1 cup (226g / 2 sticks) unsalted butter, very cold and cut into ½-inch cubes
  • 6-8 tablespoons (90-120ml) ice water

Instructions:

  1. In a food processor or large bowl, pulse or whisk together flour and salt.
  2. Cut in the cold butter using the food processor (pulse until pea-sized clumps form) or pastry blender (cut in until mixture resembles coarse crumbs).
  3. Gradually add ice water, one tablespoon at a time, pulsing (if using food processor) or stirring (if using a bowl) until the dough just comes together. Do not overmix.
  4. Turn the dough out onto a lightly floured surface and gently form it into a disc. Wrap tightly in plastic wrap.
  5. Refrigerate for at least 30 minutes (or up to 2 days). This relaxes the gluten and makes it easier to roll out.
  6. On a lightly floured surface, roll out the dough into a 12-inch circle.
  7. Gently transfer the dough to a 9-inch pie plate. Trim and crimp the edges as desired.
  8. 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 the pie weights and parchment paper, and bake for another 5-10 minutes, or until golden brown.
  9. Follow the instructions for your chosen pie filling. Some pies require the crust to be filled and baked, while others require a chilled, unbaked crust.