Preparation Steps

• In a large bowl, whisk together the flour and salt.
• Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
• Gradually add ice water, one tablespoon at a time, mixing gently with a fork until the dough begins to come together. You may not need all the water—stop when the dough holds together when pressed.
• Gather the dough into a ball, flatten into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
• On a lightly floured surface, roll the dough into a 12-inch circle. Transfer to a 9-inch pie dish, trim and crimp the edges as desired.
• If pre-baking, prick the bottom with a fork, line with parchment paper, and fill with pie weights. Bake at 375°F (190°C) for 15 minutes, then remove weights and bake 5–10 minutes more until lightly golden. Cool before filling.