Ingredients:

  • 2 1/2 cups (315g) All-Purpose Flour, spooned and levelled
  • 1 teaspoon (6g) Fine Sea Salt
  • 1 teaspoon (4g) Granulated Sugar (Optional)
  • 1 cup (226g) Unsalted Butter, very cold, cut into 1/2-inch cubes
  • 6 to 10 tablespoons Ice Water (must contain ice cubes)

Instructions:

  1. Chill everything: Ensure butter is cubed and deeply chilled. Fill a cup with ice water and let it sit while you begin.
  2. Combine Dry Ingredients: Whisk together the flour, salt, and optional sugar in a large mixing bowl.
  3. Cut in the Butter: Add the cold butter cubes to the flour mixture. Using a pastry blender or your fingertips (work quickly!), cut the butter into the flour until the mixture resembles coarse meal with some pea-sized pieces of butter remaining.
  4. Hydrate Gradually: Drizzle 6 tablespoons of the ice water over the mixture. Toss gently with a fork. Add more water, 1 tablespoon at a time, until the dough just holds together when squeezed. Do not overmix—it should look shaggy.
  5. Form and Chill: Divide the dough in half. Gently flatten each half into a 1-inch thick disk. Wrap each disk tightly in plastic wrap.
  6. The Essential Rest: Refrigerate for a minimum of 1 hour (or up to 2 days). This allows the gluten to relax and the butter to firm up again.
  7. Roll Out: On a lightly floured surface, roll one disk into a 12-13 inch circle, rotating often to prevent sticking.
  8. Transfer: Carefully transfer the dough to your pie plate. Trim and crimp the edges as desired. Dock the bottom with a fork if planning to blind bake.
  9. Final Chill (Optional but Recommended): Place the shaped crust back in the fridge for 15 minutes before baking.