Ingredients:

  • 1 1/4 cups (150g) all-purpose flour, plus extra for dusting
  • 1/2 teaspoon (3g) salt
  • 1/2 cup (113g) unsalted butter, very cold, cut into 1/2-inch cubes
  • 3-5 tablespoons (45-75ml) ice water
  • Parchment paper
  • Pie weights (dried beans, rice, or ceramic pie weights)

Instructions:

  1. Whisk together flour and salt in a food processor or large bowl.
  2. Pulse the butter into the flour mixture in the food processor until it resembles coarse crumbs, or use a pastry blender/fingers to rub the butter into the flour. Key is to keep the butter cold!
  3. Gradually add ice water, one tablespoon at a time, pulsing (or mixing) until the dough just comes together. Do not overmix!
  4. Turn the dough out onto a lightly floured surface. Gently form it into a disc.
  5. Wrap the dough tightly in plastic wrap and chill in the refrigerator for at least 1 hour (preferably longer).
  6. On a lightly floured surface, roll out the dough to a 12-inch circle (or to fit your tart pan, with extra overhang).
  7. Carefully transfer the dough to the pie plate or tart pan. Gently press it into the bottom and up the sides.
  8. Trim off the excess dough and crimp the edges (or flute for a tart) as desired.
  9. Chill the shaped crust for at least 30 minutes before baking. This helps prevent shrinkage.
  10. If blind baking (for fillings that don't require baking), line the crust with parchment paper, fill with pie weights, and bake in a preheated oven (usually 375°F/190°C) for 15-20 minutes, then remove the weights and parchment and bake for another 5-10 minutes, or until lightly golden brown.