My GoTo All Butter Pie Crust Perfectly Flaky

Instructions:

1. Whisk together flour, sugar, and salt in a food processor or large bowl.
2. Pulse (or use a pastry cutter/fork) to incorporate the butter until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
3. Gradually add ice water, one tablespoon at a time, pulsing (or mixing) until the dough just comes together. Be careful not to overmix!
4. Divide the dough in half (or leave whole if making one pie). Gently flatten each half into a disk.
5. Wrap each disk tightly in plastic wrap and chill in the refrigerator for at least 1 hour, or up to 2 days.
6. On a lightly floured surface, roll out one disk of dough into a 12-inch circle (or a circle large enough to fit your pie plate with overhang).
7. Gently transfer the dough to the pie plate, pressing it lightly into the bottom and sides.
8. Trim the excess dough and crimp the edges using a fork or your fingers.
9. If blind baking (pre-baking the crust), prick the bottom of the crust with a fork, line with parchment paper, and fill with pie weights or dried beans. Bake at 375°F (190°C) for 15-20 minutes, then remove the weights and bake for another 5-10 minutes until lightly golden.
10. Fill with your desired filling and bake according to your recipe, or chill until ready to fill. If baking, brush with egg wash for a golden crust.