Ingredients:

  • 1 ¼ cups All-Purpose Flour (150g)
  • 1 teaspoon Granulated Sugar (optional)
  • ½ teaspoon Fine Sea Salt (3g)
  • 8 tablespoons (1 stick) Unsalted Butter, very cold, cut into ½-inch cubes
  • 3 to 5 tablespoons Ice Water

Instructions:

  1. Combine Dry Ingredients: Whisk together flour, salt, and sugar (if using) in a large bowl.
  2. Incorporate the Butter: Cut in the cold butter using a pastry blender or two forks until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Do not overwork.
  3. Add Water: Sprinkle the ice water, one tablespoon at a time, over the mixture. Gently toss with a fork until the dough just begins to come together. It should still look shaggy.
  4. Form and Chill: Turn the shaggy mixture onto plastic wrap. Gently press and form it into a flat disk (about 1 inch thick). Wrap tightly and chill in the refrigerator for at least 30 minutes.
  5. Prepare the Pan: Lightly grease your 9-inch pie dish. Remove the dough from the fridge and let it sit at room temperature for 5 minutes to soften slightly.
  6. Press the Dough: Place the dough disk directly into the prepared pie dish. Use your fingers (dampened slightly if the dough is sticky) to press the dough evenly across the bottom and up the sides of the dish. Ensure an even thickness.
  7. Crimp Edges: Trim any excess dough hanging over the rim, then use your thumb and forefinger to create a decorative crimp.
  8. Final Chill/Prep: Prick the bottom all over with a fork (docking) if blind baking. Chill the shaped crust for another 15 minutes before baking or filling.