Ingredients:

  • 1 ½ cups (180g) all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup (113g) unsalted butter, chilled and cubed
  • 2-4 tablespoons (30-60ml) ice water

Instructions:

  1. In a mixing bowl, whisk together the all-purpose flour and salt.
  2. Add chilled, cubed butter to the flour mixture. Use a pastry cutter or fork to mix until the mixture resembles coarse crumbs.
  3. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Avoid overworking.
  4. Turn the dough out onto a lightly floured surface, shape it into a disk, and wrap it in plastic wrap. Chill in the refrigerator for at least 30 minutes.
  5. After chilling
  6. Carefully transfer the rolled dough to the pie dish, pressing gently into the bottom and sides.
  7. Trim any excess dough hanging over the edges and create a decorative crimped edge.
  8. Preheat the oven and blind bake if required for your filling, using parchment paper and pie weights. Bake until edges are golden.
  9. Allow the crust to cool completely before adding your desired filling.