Halve the recipe if you only need a single crust.
- 2 1/2 cups all purpose flour
- 1 tablespoon sugar
- 3/4 teaspoon salt
- 1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
- 5 – 6 tablespoons ice water
Mix flour, sugar, and salt in processor. Add butter; pulse until coarse meal forms. (See Tip 2) Gradually blend in enough ice water to form moist clumps. Gather dough into ball; divide in half. Form dough into 2 balls; flatten into disks. Wrap each in plastic; chill 2 hours or overnight.
- Tip: Butter and water must be icy cold.
- Tip: You may want to transfer the coarse meal to a bowl to add the water and combine with a fork. If you blend too long, or add more than 6 Tbsp water, the crust will become tough.
- Tip: Replace some or all of the water with cider vinegar if you are making an apple pie!
If you are making a pie, follow the filling directions for how long to cook. Usually 30 – 45 minutes.
If you are baking a pie shell for an unbaked pie:
Heat the oven to 425°F with a rack in the lower-middle position. Roll out the pie crust and transfer it to your pie plate. Trim the edges and crimp. Line the pie with parchment or aluminum foil and use it to line the pie. Snug the lining right up against the edges and sides of the pie. Fill the pie with weights, either pie weights or dried beans. Make sure they cover the bottom of the pie and press against the sides of the pie. Bake until the edges of the crust are just starting to turn golden, 12 to 15 minutes. Remove the crust from the oven. Remove the pie weights; the bottom of the pie will still look wet and un-cooked at this point. Return the crust to the oven and bake until the edges of the crust have browned and the bottom is lightly golden, 5 – 8 minutes.
Note: You can replace part of the butter with shortening and the dough will be easier to work with, but it will reduce the flavor.