- 2½ cups all-purpose flour
- 1 tablespoon granulated sugar
- ½ teaspoon fine sea salt
- 1 cup unsalted butter, cold and cubed
- 7 to 8 tablespoons ice water
In a large bowl or food processor, combine the flour, sugar, and salt.Add the cold cubed butter and mix until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.Add 7 tablespoons of ice water and mix until the dough begins to come together.If needed, add additional water one teaspoon at a time until the dough holds together when pressed.Transfer the dough to a lightly floured surface and gently gather it into a ball.Divide the dough into two equal portions and flatten each into a disk.Wrap tightly and refrigerate for at least 1 hour.Roll the chilled dough into a 12-inch circle on a lightly floured surface.Transfer to a 9-inch pie dish and shape as desired.Fill according to your recipe or blind bake if needed.
- Always use cold butter and ice water for the flakiest texture.
- Avoid overworking the dough to keep the crust tender.
- Chill the dough thoroughly before rolling.
- For blind baking, use pie weights, dried beans, or uncooked rice.
- Dough can be refrigerated for up to 3 days or frozen for up to 3 months.
-
Skill Level: Easy
Nutrition (Per Serving)
- Calories: 230
- Carbohydrates: 20g
- Protein: 2g
- Fat: 15g
- Saturated Fat: 9g
- Cholesterol: 38mg
- Sodium: 100mg
- Fiber: 1g
- Sugar: 1g
Nutrition values are estimates and may vary depending on the ingredients used.
