Ingredients:

  • 1 ½ cups all-purpose flour (190g)
  • ½ teaspoon salt
  • 1 tablespoon granulated sugar (optional)
  • ½ cup unsalted butter, chilled and cubed (113g)
  • 4-5 tablespoons ice water (60-75ml)

Instructions:

  1. In a mixing bowl, whisk together the flour, salt, and sugar (if using) until well combined.
  2. Add the chilled, cubed 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 gently with a fork until the dough starts to come together.
  4. Turn the dough out onto a lightly floured surface. Gather it into a ball and flatten it into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
  5. After chilling, roll the dough out on a floured surface to about 12 inches in diameter.
  6. Carefully transfer the rolled dough to the pie pan, press it into place, and trim the excess dough, leaving about 1 inch overhang.
  7. Preheat the oven if necessary. Line the crust with parchment paper and fill with pie weights. Bake for 15-20 minutes until lightly golden.
  8. Remove the crust from the oven, let it cool slightly before filling as desired.