Ingredients:

  • 1 ¼ cups (150g) all-purpose flour
  • ½ teaspoon salt
  • 1 tablespoon sugar (optional, for sweet pies)
  • ½ cup (115g) unsalted butter, chilled and cubed
  • 3-4 tablespoons (45-60ml) ice water

Instructions:

  1. In a mixing bowl, whisk together the flour, salt, and sugar (if using).
  2. Use a pastry blender or two forks to cut in the chilled butter until the mixture resembles coarse crumbs.
  3. Gradually add the ice water, one tablespoon at a time, mixing with a fork until the dough holds together but is still slightly crumbly.
  4. Gather the dough into a ball, flatten it into a disk, and wrap it tightly in plastic wrap.
  5. Refrigerate the dough for at least 30 minutes to relax the gluten.
  6. On a lightly floured surface, roll out the dough into a circle about 12 inches in diameter, approximately 1/8 inch thick.
  7. Carefully transfer the rolled dough to the pie dish, pressing it into the bottom and up the sides.
  8. Trim excess dough and crimp the edges with your fingers or a fork.
  9. If using for a custard pie or blind-baking, poke holes in the bottom with a fork, and pre-bake at 375°F (190°C) for 25-30 minutes until lightly golden.