The Flaky Foolproof AllButter Pie Crust Recipe The Classic

Instructions:

1. In a large bowl or the bowl of a food processor, whisk together the flour, salt, and sugar (if using).
2. Scatter the frozen butter cubes over the flour mixture. If using a food processor, pulse 10–12 times until the butter pieces range from pea-sized to small almond-sized flecks. If mixing manually, use a pastry blender or fingertips to quickly cut the butter into the flour until the mixture resembles coarse sand mixed with small, flat butter pebbles.
3. Sprinkle 6 tablespoons of the ice water over the mixture. Toss lightly with a fork or pulse 3–4 times. Test the dough: squeeze a handful, and if it crumbles, add water one tablespoon at a time, mixing minimally, until it just holds together. The dough should feel slightly dry, not sticky.
4. Dump the dough onto a lightly floured surface. Divide into two equal discs (or one large disc). Flatten slightly, wrap tightly in plastic wrap, and refrigerate for a minimum of 30 minutes, allowing the gluten to relax.
5. Remove one disc from the fridge 5–10 minutes before rolling. Lightly flour a counter and roll the dough from the center outwards into a 12-inch circle, about 1/8 inch (3 mm) thick. Turn the disc frequently to prevent sticking.
6. Carefully transfer the dough to the 9-inch pie dish. Trim the edges, leaving about a 1-inch overhang. Tuck the excess dough under itself and crimp (flute) the edges as desired.
7. Pierce the bottom of the crust all over with a fork (docking). Place the shaped pie crust back into the freezer or fridge for at least 1 hour. Do not skip this step, as it prevents shrinking during baking.
8. Preheat oven to 400°F (200°C). Line the chilled crust with parchment paper and fill completely with pie weights or dried beans, ensuring the sides are supported.
9. Bake for 15 minutes. Remove the weights and parchment paper. Return the crust to the oven and bake for another 5–10 minutes, or until the bottom is pale golden brown. Cool completely before filling.