Ingredients:

  • 2 1/2 cups (300 g) All-Purpose Flour, plus extra for dusting
  • 1 Tbsp (15 g) Granulated Sugar (optional, improves browning)
  • 1 tsp (5 g) Fine Sea Salt
  • 1 cup (2 sticks) (227 g) very cold Unsalted Butter, cut into 1/2 inch cubes
  • 1/2 cup (120 ml) Ice Water (must contain ice cubes, start with 80 ml)

Instructions:

  1. Prep Ingredients: Ensure butter is cubed and returned to the freezer for 10 minutes. Prepare the ice water.
  2. Combine Dry: Whisk together the flour, sugar, and salt in a large bowl.
  3. Cut in the Butter: Add the cold butter cubes to the dry ingredients. Quickly cut the butter into the flour using a pastry blender, a fork, or a food processor (pulsing 8–10 times).
  4. Achieve Texture: Stop when the butter pieces range in size from large peas down to small lentils. Do not let the mixture turn homogenous or paste-like.
  5. Add Water Gradually: Pour 4 Tbsp (60 ml) of the ice water over the flour mixture. Gently toss with a fork until just combined. Add the remaining water 1 Tbsp at a time, until the dough holds together when squeezed but is not sticky or wet.
  6. Form Discs: Divide the dough in half. Gently bring each half together into a flat disc (about 1 inch / 2.5 cm thick). Handle the dough as little as possible.
  7. Chill First Time: Wrap both discs tightly in plastic wrap. Refrigerate for a minimum of 30 minutes, or up to 2 days. This step is non-negotiable.
  8. Prepare to Roll: Lightly flour a work surface. Remove one disc and let it sit at room temperature for 5 minutes (to prevent cracking, but keep it cold).
  9. Roll Out: Roll the dough evenly from the center outwards, turning and flipping the dough often (dusting lightly with flour if necessary) to prevent sticking. Aim for a 12-to-13-inch (30-33 cm) circle, roughly ⅛ inch (3 mm) thick.
  10. Transfer: Carefully roll the dough onto the rolling pin, then unroll it over the pie dish. Gently press the dough into the bottom and sides of the dish. Trim the excess dough, leaving a 1-inch (2.5 cm) overhang.
  11. Shape Edges: Tuck the overhang under itself, creating a thick rim. Flute, crimp, or decorate the edges as desired.
  12. Chill Second Time: Cover the lined pie dish and place it back in the refrigerator for at least 30 minutes (or the freezer for 15 minutes). This prevents shrinkage during baking.
  13. Bake as Required: Bake according to your chosen pie filling recipe. For blind baking, line the chilled crust with parchment paper and fill with pie weights or dried beans. Bake at 400°F (200°C) for 15 minutes with weights. Remove weights and paper, then bake for another 5–10 minutes until lightly golden.