Ingredients:

  • 2 ½ cups all-purpose flour (312.5 g)
  • 1 cup unsalted butter, chilled and cubed (226 g)
  • 1 tsp salt (5 g)
  • 1 tbsp granulated sugar (12.5 g) - optional for sweet crust
  • 6-8 tbsp ice water (90-120 ml)

Instructions:

  1. In a large mixing bowl, whisk together flour, salt, and sugar until well mixed.
  2. Add chilled, cubed butter to the flour mixture and cut it into the flour until it resembles coarse crumbs.
  3. Gradually add ice water, one tablespoon at a time, and mix gently until the dough comes together.
  4. Divide the dough in half, shape into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  5. On a lightly floured surface, roll out each disc into a 12-inch round and transfer one round into the pie pan.
  6. For a pre-baked crust, poke the bottom, cover with parchment paper, fill with weights, and bake at 375°F (190°C) for 15 minutes.
  7. Add your desired filling and cover with the second rolled-out dough if making a double-crust pie; bake according to filling instructions.