Ingredients
- 2 1/2 cups (325g) all-purpose flour, spooned and leveled
- 1 teaspoon kosher salt (or 1/2 teaspoon fine sea salt)
- 1 tablespoon sugar (optional, for sweet pies)
- 1 cup (230g) very cold unsalted butter, cut into 1/2-inch cubes
- 6 to 8 tablespoons ice water, or more as needed
Steps
- Add 1 1/2 cups flour, salt, and sugar to a food processor. Pulse 2–3 times to combine.
- Scatter butter cubes over flour and process until a dough or paste begins to form (about 15 seconds), with no uncoated flour remaining.
- Scrape bowl, add remaining 1 cup flour, and pulse 4–5 times until mixture is crumbly.
- Transfer to a bowl. Sprinkle 4 tablespoons ice water over mixture. Using a rubber spatula, press dough into itself. If dough holds together when pinched, it’s ready. If not, add 2–4 more tablespoons ice water, pressing until dough comes together (some crumbles are fine).
- Place dough on a clean surface and form into a ball. Cut in half and shape each half into a disk. Wrap each disk in plastic wrap and refrigerate at least 1 hour (up to 2 days) or freeze up to 3 months.
- To roll out, let dough sit at room temperature for 5 minutes. Roll on a lightly floured surface to a 12-inch circle (about 1/8-inch thick). Transfer to pie dish, trim, fold, and crimp edges as desired. Chill before baking as your recipe directs.
Yield
Makes two 9-inch pie crusts (for one double-crust or two single-crust pies)
Total Time
About 1 hour 30 minutes (includes chilling time)