All-Purpose Pie Crust
Instructions
- 1
In a large bowl, whisk together flour, salt, and sugar until well combined.
- 2
Add cold, cubed butter to the flour mixture. Using a pastry cutter or two forks, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces.
- 3
Drizzle ice water over the mixture, starting with 3 tablespoons. Using a fork, gently toss the mixture until it starts to come together.
- 4
Add remaining water 1 tablespoon at a time if needed, just until the dough holds together when squeezed.
- 5
Turn the dough out onto a clean surface and gently gather it into a ball. Divide in half for a double crust pie, or keep whole for a single crust.
- 6
Flatten each portion into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour before rolling out.
- 7
When ready to use, roll out on a lightly floured surface to about 1/8 inch thickness, rotating the dough quarter turns to maintain an even circle.
- 8
Transfer to pie pan and proceed with your recipe. For blind baking, dock the dough by pricking it all over with a fork to prevent bubbling, line with parchment, fill with uncooked rice, and bake at 375°F (190°C) for 15-20 minutes.
Chef's Note
"This foolproof pie crust has been my go-to for over a decade - it's buttery, flaky, and works beautifully for both sweet and savory pies. Keep everything cold and don't overwork the dough, and you'll have bakery-quality results every time."
