First Step: Prepare ingredients and mix dry components Begin by measuring out all ingredients. Cut cold butter into small cubes and keep refrigerated until ready. In a large bowl or food processor, combine 1 1/2 cups of flour with sugar and salt. Pulse or whisk together to evenly distribute the dry ingredients.

Second Step: Incorporate cold butter into flour Add the diced butter to the flour mixture and pulse in short bursts if using a food processor until the mixture resembles coarse crumbs with visible pea-sized chunks of butter. For hand mixing, use a pastry cutter or two forks to cut butter through flour similarly. Avoid over-processing to preserve the distinct butter pieces that create flakiness.

Third Step: Add remaining flour and water Mix in the remaining 1 cup of flour briefly for even texture. Gradually drizzle in 6 to 8 tablespoons of ice water, pulsing or folding the dough gently until moist clumps form. Avoid making the dough sticky by adding water a teaspoon at a time as needed.

Fourth Step: Form dough and chill Turn the dough onto a lightly floured surface and gently gather it without kneading into a ball. Divide it into two disks, wrap tightly in plastic wrap, and refrigerate for at least one hour to rest and firm up the dough. Dough can be refrigerated longer or frozen for up to three months.

Fifth Step: Roll out dough and shape crust Allow chilled dough to rest 10-20 minutes at room temperature before rolling. Lightly flour your surface and rolling pin, then roll each disk into a 12-inch circle about 1/8 inch thick, flipping and rotating occasionally to prevent sticking. Transfer dough to a pie pan by folding over the rolling pin, then ease into the pan without stretching. Trim and fold the excess under itself to create a thick edge, then crimp or flute with your fingers.

Sixth Step: Blind bake crust (optional) To prevent shrinking and sogginess, chill the shaped crust in the freezer for 30 minutes. Preheat your oven to 425°F (220°C). Line the crust with parchment paper and fill with pie weights or dry beans to weigh it down. Bake for 17 minutes, remove the weights and parchment, prick the crust’s base with a fork, then bake for another 5 minutes until golden and dry. Cool before adding fillings.

Final Step: Fill and bake as desired Add your favorite filling and finish baking according to your pie recipe’s instructions. Allow the pie and crust to cool slightly for best texture and flavor.