Instructions

• In a medium bowl, combine 1 1/4 cups (156 g) sifted all-purpose flour and 1/4 teaspoon (1 g) salt.
• Add 8 tablespoons (113 g) unsalted butter, cut into 1/2-inch pieces and kept cold.
• Using a pastry cutter (or two knives), cut the butter into the flour and salt until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
• Add 1/4 cup (60 ml) ice cold water a little at a time, mixing gently after each addition. Stop as soon as the dough just holds together when squeezed — you may not need the entire 1/4 cup.
• Gather the dough gently into a single ball, pressing it together without overworking.
• Flatten the ball into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour and up to 3 days.
• When ready to use, remove the chilled dough. If it is very stiff, let it sit at room temperature for 5–10 minutes to make rolling easier.
• On a lightly floured surface, roll the dough into a 13-inch circle. Transfer the rolled dough to a 9-inch pie dish (fold in half or drape over the rolling pin to lift, then unfold), shape/crimp the edges as desired, and return the crust to the refrigerator until you are ready to add the filling.