Ingredients:

  • 2 ½ cups All-Purpose Flour (spooned and leveled)
  • 1 teaspoon Granulated Sugar (optional)
  • 1 teaspoon Fine Sea Salt
  • 1 cup (2 sticks) Unsalted Butter, very cold, cut into ½-inch cubes
  • 6–8 tablespoons Ice Water

Instructions:

  1. Whisk together the flour, salt, and sugar (if using) in a large mixing bowl.
  2. Cut in the very cold, cubed butter using a pastry blender or your fingertips until the mixture resembles coarse meal with some pea-sized pieces of butter remaining.
  3. Gradually drizzle in the ice water, one tablespoon at a time, tossing lightly with a fork after each addition. Stop adding water just when the dough begins to hold together when squeezed.
  4. Gather the shaggy dough quickly into two flattened discs (one slightly larger for the bottom crust). Do not knead.
  5. Wrap each disc tightly in plastic wrap and refrigerate for at least 1 hour, or up to 2 days.
  6. Lightly flour your work surface. Remove one disc and let it sit for 5 minutes. Roll the dough out from the centre, turning frequently, until it’s about 12–13 inches in diameter.
  7. Gently transfer the dough to the pie plate. Trim and crimp the edges as desired. Prick the bottom generously with a fork if blind-baking, or chill again if using a wet filling.