Ingredients-
1 1/4 cups all-purpose flour
1/2 teaspoon sugar
1/4 teaspoon salt
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1/2 cup butter, chilled and diced
1/4 cup ice water, but possibly less
Instructions-
Begin with very cold butter, you can put it in the freezer for 10 minutes.
Dice it with a knife into cubes about 1/3″ across, they don’t have to be exact.
In a large bowl, combine flour, sugar and salt.
Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
Add the ice water a tablespoon at a time and mix swiftly and gently.
Add just enough water to allow the dough to form into a loose ball.
Flatten the dough into disks, wrap tightly in plastic wrap and refrigerate at least 2 hour or overnight.
Roll the dough out to the desired size (12-13″ circle for a 9″ pie pan) on a floured surface with a floured rolling pin.
Turn it frequently to maintain its shape and prevent sticking.Gently roll it over the rolling pin and transfer to your pie pan.
Press the dough evenly into the bottom and sides of the pie plate.
Trim dough to a 1-inch overhang using kitchen shears, fold under, and seal to form a rim, then crimp the rim with fingertips and knuckle.
Using a fork poke holes at the bottom of pie.
Wrap with plastic wrap and set in the fridge or freezer.
The dough must be well chilled before baking.
Add some aluminum foil or parchment paper onto the dough then weigh it down with rice, dried beans or pie weights.
Bake in preheated oven at 375 F for 20-30 min or until golden brown, then remove the foil or parchment.
