What You Need
- 1¼ cups all-purpose flour, spooned and leveled, plus more for rolling the dough; ½ cup (1 stick) cold unsalted butter, cut into small pieces; 1 tablespoon sugar; ½ teaspoon kosher salt; 3 to 4 tablespoons ice water
Cut the butter into the dry ingredients
In a food processor, pulse the flour, butter, sugar, and salt until the mixture resembles coarse meal with a few
pea-size clumps of butter remaining.
Add 2 tablespoons of the water. Pulse until the mixture holds together when squeezed but is still crumbly (add more water, a little at a time, as necessary). Avoid overprocessing, which will make the dough tough.
Chill the dough
Place the still crumbly
mixture on a sheet of plastic wrap. Shape it into a 1-inch-thick disk, using the plastic wrap to help. Wrap tightly and refrigerate until firm, at least
1 hour and up to 3 days. (The dough can be frozen at this point for up to 2 months.)
Soften the edges of the dough
Place the disk of dough on
a floured piece of parchment or wax paper. Using your knuckles, make indentations around the perimeter of
the dough (this will help prevent cracking when you roll the dough out).
Roll out the dough
With a floured rolling pin,
roll the dough into an 12-inch circle (work from the center outward, and use
the parchment to rotate the dough). Flour the rolling pin, parchment, and dough as necessary to prevent sticking.
Fit the dough into a pie plate
Loosen the dough from the parchment and carefully transfer to a 9-inch pie plate. Fit the dough into the plate (avoid stretching). Trim
the dough to a 1-inch overhang and tuck it under
itself to create a thick rim.
Crimp the rim
With the index finger of one hand, press the dough
against the thumb and forefinger of the opposite hand; continue around the perimeter of the crust. Refrigerate for at least 30 minutes and
up to 2 days before using.