Ingredients:

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

Instructions:

  1. Chill Everything: Ensure butter is rock hard; prepare ice water in a separate bowl, adding a few ice cubes.
  2. Combine Dry Ingredients: In a large bowl, whisk together flour, sugar, and salt.
  3. Cut in the Butter: Add the cold butter cubes to the flour mixture. Using a pastry blender or your fingertips (working quickly!), cut the butter into the flour until the mixture resembles coarse crumbs, with some pea-sized chunks of butter remaining. Do not over-mix.
  4. Incorporate Water: Drizzle 6 tablespoons of ice water over the mixture. Gently toss with a fork or spatula until the dough just begins to come together. Add remaining water, 1 tablespoon at a time, only if necessary. The dough should look shaggy, not wet.
  5. Form and Chill: Turn the shaggy mass out onto a lightly floured surface. Quickly pat it into two equal discs (one for the bottom, one for the top). Wrap each disc tightly in plastic wrap.
  6. Resting Period: Refrigerate the discs for a minimum of 1 hour (or up to 3 days). This allows the gluten to relax and the fat to firm up.
  7. Rolling Out: Remove one disc from the fridge 10-15 minutes before rolling. Flour your work surface lightly. Roll from the center outwards, rotating the dough frequently to prevent sticking and maintain a circular shape.
  8. Transfer to Pan: Carefully transfer the rolled dough into your pie plate, trim the edges, crimp as desired, and chill again briefly before filling and baking.