Ingredients
- 2½ cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar (optional, for sweet pies)
- 1 cup (2 sticks) cold unsalted butter, cut into cubes
- 6–8 tablespoons ice water
Instructions
In a large bowl, whisk together flour, salt, and sugar (if using). Add cold butter cubes.
Using a pastry blender, food processor, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces. Sprinkle 6 tablespoons of ice water over the mixture.
Gently stir with a fork. Add more water, 1 tablespoon at a time, just until the dough begins to come together.
Divide the dough in half. Shape each half into a flat disk, about 1 inch thick.
Wrap each disk in plastic wrap and refrigerate for at least 30 minutes. On a lightly floured surface, roll out one disk at a time into a 12-inch circle, about 1/8-inch thick.
Gently transfer to a 9-inch pie plate. Trim, tuck, and crimp as desired.
Fill as directed in your recipe. For a top crust, roll out the second disk and place over the filling.
Seal and crimp edges. Bake as directed in your recipe.