- 1 1/4 cups (5.3 ounces) all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1 stick (4 ounces) cold unsalted butter, cut into small pieces
- 2 to 3 tablespoons ice water
In the bowl of a food processor, pulse the flour, salt, and sugar until combined. Add the butter, and pulse until the mixture resembles coarse meal, with larger chunks of butter remaining. Drizzle 2 tablespoons of ice water over the mixture and pulse until it just comes together without being wet, sticky, or crumbly. If the dough doesn’t hold together when pinched between your fingers, add another tablespoon of water and pulse. This can also be done by hand using a pastry blender.
Place the dough onto a large sheet of plastic wrap. Shape the dough into a disk and chill in the fridge until firm, at least 1 hour or up to 3 days or make ahead and freeze, well wrapped in plastic, for up to 2 months. Defrost in the fridge overnight.
Let the dough sit at room temperature for up to 10 minutes, or until slightly pliable, before rolling out on a floured work surface. Keep turning the dough after every roll to ensure it doesn’t stick to the counter and is of even thickness. Roll out into a 1/8-inch thick 12-inch circle. Gently roll the dough up and around the rolling pin then unroll and drape over a 9-inch pie tin. Gently press into the pie tin. Use scissors or a knife to trim the excess dough, leaving a 1-inch overhang. Crimp or decorate the edges and pierce the bottom of the crust all over with a fork.
Place the crust in the freezer for 10 minutes. At this point you can place the pie tin (preferably a disposable one) in a zip-top bag and store in the freezer until ready to use. Defrost in the fridge overnight. The pie dough is ready to be filled if the pie recipe calls for an unbaked crust.
If the pie recipe calls for a prebaked shell, preheat theoven to 400°F. Line the crust with foil pressed gently into the bottom and sides, leaving an overhang. Fill the crust with pie weights. Bake for 15 minutes. Remove the crust and carefully lift the foil with pie weights and set aside. Return to the oven and continue cooking for another 10 to 12 minutes for a partially baked shell, or 15 to 17 minutes for a fully baked shell.