Ingredients:

  • 2 1/2 cups All-Purpose Flour (315g), spooned and leveled
  • 1 teaspoon Fine Sea Salt (5g)
  • 1 cup (2 sticks) Unsalted Butter (225g), very cold, cut into 1/2-inch cubes
  • 6 to 8 Tablespoons Ice Water (90ml to 120ml)
  • 1 teaspoon Distilled White Vinegar or Lemon Juice (Optional Tenderizer)

Instructions:

  1. Combine Dry Ingredients: In a large bowl (or food processor), whisk the flour and salt thoroughly.
  2. Add Cold Butter: Scatter the cubed, chilled butter over the dry mixture.
  3. Cut in the Fat: Using a pastry blender, two knives, or pulse in a food processor, cut the butter into the flour until the mixture resembles coarse meal with some larger, pea-sized chunks remaining. Do not blend until smooth.
  4. Incorporate Water: Sprinkle 6 tablespoons (90ml) of ice water (plus the optional vinegar) over the mixture. Toss gently with a fork or pulse briefly until the dough just begins to come together in shaggy clumps.
  5. Check Consistency: Squeeze a small handful of dough. If it holds together without crumbling, stop adding water. If dry, add the remaining water 1 tablespoon (15ml) at a time, incorporating just until the dough reaches the ‘shaggy’ stage.
  6. Shape the Dough: Turn the dough out onto a lightly floured surface. Gently gather and press the shaggy dough together—do not knead! Divide the dough in half.
  7. Form Discs: Shape each half into a flat disc, about 1-inch thick. This shape makes rolling easier later.
  8. Wrap and Chill: Wrap each disc tightly in plastic wrap. Refrigerate for a minimum of 60 minutes. Chilling allows the butter to re-harden and the gluten to relax, preventing shrinkage.
  9. Prepare to Roll: Remove one disc from the refrigerator. If it’s too hard, let it sit at room temperature for 5-10 minutes. Lightly flour your work surface and the rolling pin.
  10. Roll the Dough: Starting from the center, roll the dough outward, lifting and rotating the disc frequently to prevent sticking. Roll to approximately ⅛ inch (3 mm) thickness, achieving a circle roughly 12 inches (30 cm) in diameter for a 9-inch pie plate.
  11. Transfer: Gently roll the dough around the rolling pin and unroll it over your 9-inch pie plate.
  12. Fit and Trim: Gently ease the dough into the corners of the plate without stretching it. Trim the edges, leaving about a 1-inch (2.5 cm) overhang. Crimp the edges decoratively or fold them under.
  13. Final Chill: Place the prepared pie shell back into the refrigerator for at least 30 minutes before filling or blind baking. This ensures the crust holds its shape beautifully while baking.