Instructions

• Combine 1-¼ cups all-purpose flour and ½ teaspoon kosher salt in the bowl of a food processor or a large mixing bowl.
• Add ½ cup cold butter, cubed. If using a food processor, pulse 5–10 times until the butter pieces are about the size of peas. If working by hand, use a pastry blender, two knives, or your fingertips to cut the butter into the flour until pea-sized pieces remain.
• With the processor running on low or while stirring by hand, slowly drizzle in up to ¼ cup ice water (do not add ice cubes). Add the water gradually and stop as soon as the mixture holds together when pressed—it should resemble wet sand and may not form a smooth ball.
• Turn the mixture out onto a clean surface. Gather it gently and shape it into a flat disc without overworking the dough.
• Wrap the disc tightly in plastic wrap and refrigerate for at least 30 minutes.
• After chilling, lightly flour a work surface and roll the dough to about 1/8 inch thick, turning and lifting the dough occasionally to prevent sticking.
• Carefully transfer the rolled dough to an 8-inch pie pan, trim the excess, and crimp or seal the edges as desired. Prick the bottom of the crust a few times with a fork to dock it.
• For pies that will be filled and baked with the filling: add the filling and bake according to that recipe’s instructions.
• For blind baking (to pre-bake the crust before filling): line the crust with parchment paper and fill the paper with pie weights. Bake at 400°F for 30 minutes. Carefully remove the parchment and weights (they will be hot), then bake an additional 10–15 minutes, or until the crust is browned and crisp. Let the crust cool completely before adding the filling.