– 1 1/4 cups all-purpose flour – 1/2 cup unsalted butter (cold, cubed) – 1/4 tsp salt – 3–5 tbsp ice water
First, mix the flour and salt in a bowl. Add cold butter and cut it into the flour using a pastry cutter or fork until mixture looks like coarse crumbs.
Next, slowly add ice water, one tablespoon at a time. Mix gently until the dough holds together but is not sticky. Avoid overmixing to keep crust flaky.
Gather the dough into a ball and flatten it into a disk. Wrap it in plastic wrap and chill for at least 30 minutes in the fridge before rolling out.
Lightly flour your surface and roll out the dough to fit a 9-inch pie pan. Roll from the center outwards for an even, smooth crust.
Carefully place the crust in the pan. Trim excess dough and crimp the edges. Chill again for 10 minutes if baking right away.
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