Ingredients:

  • 2 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar (optional)
  • 1 cup unsalted butter, cold and cubed
  • 6-8 tablespoons ice water

Instructions:

  1. In a mixing bowl, whisk together all-purpose flour, salt, and sugar (if using).
  2. Add cubed cold butter to the flour mixture. Use a pastry cutter or fork to cut the butter into the flour until the mixture resembles coarse crumbs.
  3. Gradually add ice water, one tablespoon at a time, mixing with a fork until the dough begins to come together.
  4. Turn the dough out onto a floured surface and gently knead a couple of times until it forms a cohesive ball.
  5. Flatten the dough into a disk and wrap it in plastic wrap. Refrigerate for at least 30 minutes.
  6. On a floured surface, roll out the dough into a circle larger than your pie dish.
  7. Carefully transfer the rolled-out dough to the pie dish. Trim any excess and crimp the edges as desired.
  8. For a blind-baked crust, line with parchment paper and fill with weights. Bake at 350°F (175°C) until lightly golden.