Ingredients
Equipment
Method
Making the Dough
- In a large bowl, whisk together the flour, salt, and sugar.
- Add the cold, cubed butter. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
- Sprinkle 4 tablespoons of ice water over the mixture. Gently toss with a fork until the dough begins to form shaggy clumps. Add more water, 1 teaspoon at a time, only if it's too dry.
- Turn the dough onto a clean surface, gather into a ball, and flatten into a 1-inch disk. Wrap tightly in plastic wrap and refrigerate for at least 1 hour.
Assembling the Crust
- On a lightly floured surface, roll the chilled dough into a 12-inch circle.
- Carefully transfer the dough to a 9-inch pie plate. Press it into the bottom and sides without stretching it.
- Trim the overhang to 1 inch, tuck the edge under itself, and crimp decoratively. For best results, freeze the formed crust for 15 minutes before baking.
Nutrition
Notes
For Blind Baking: Preheat oven to 400°F (200°C). Line the chilled crust with parchment, fill with pie weights, and bake for 15 minutes. Remove weights and parchment, then bake for another 5-7 minutes until golden.
Make-Ahead: Dough can be refrigerated for up to 2 days or frozen for up to 3 months. Thaw frozen dough in the refrigerator overnight.
Make-Ahead: Dough can be refrigerated for up to 2 days or frozen for up to 3 months. Thaw frozen dough in the refrigerator overnight.