Ingredients

The following ingredients have 8 Servings
  • 1 1/4 cups all-purpose flour (plus more for the work surface)
  • 1 stick cold unsalted butter (cut into pieces)
  • 1/4 teaspoon table salt
  • 4 to 5 tablespoons ice water

Instruction

  • In a large bowl using a pastry blender or in the bowl of a food processor, combine the flour, butter, and salt until the mixture resembles small peas.
  • Sprinkle ice water, 1 tablespoon at a time, over the mixture and stir with a fork or pulse until the dry ingredients are moistened.
  • Use your hands to shape the dough into a ball. Cover and refrigerate for 30 minutes.
  • Preheat the oven to 425°F (218°C).
  • On a lightly floured surface, gently roll the dough into a 13-inch (33-cm) circle. Fit it into a 9-inch (23-cm) pie plate, fold the edges under, and crimp as desired.
  • If the recipe calls for the pie crust to be filled and then baked, go ahead and use the pie crust immediately or cover and refrigerate for up to a couple days. If the recipe calls for the pie crust to be blind baked, line the dough with aluminum foil, fill with pie weights or dried beans, and bake for 15 minutes. Remove the foil and weights or beans and bake, uncovered, until golden brown, 5 to 10 minutes more. Let the pie crust cool completely on a wire rack.