Frozen Pie Shells

Combine flour, sugar, and salt in a food processor and pulse to combine. Add butter and pulse 20 times. Drizzle in 2 tablespoons ice water and pulse to combine. Continue, adding 1 or 2 tablespoons ice water at a time, until dough just comes together when squeezed in your palm (it should be pretty sandy).

Divide dough into 2 piles. Transfer 1 pile to a large sheet of plastic wrap. Use edges of wrap to gather and compact dough toward center, using your knuckles to help press it into a compact disk. Wrap tightly with plastic and repeat with remaining dough. Refrigerate for at least 2 hours and up to 3 days.

Roll out 1 disk at a time on a lightly floured surface to a 14-inch circle. Place in a 9- or 10-inch pie plate. Fold under overhang so crust just covers the lip of the plate. Crimp edge as desired. Poke holes all over bottom with a fork. Transfer to freezer and freeze until firm, about 30 minutes.

Line each pie shell with a piece of parchment paper and stack 1 shell on top of the other. Wrap with plastic wrap. Freeze for up to 1 month.

To parbake the crust: Pre-heat oven to 350°F with rack in lowest position. Remove pie shell from plastic wrap (leave parchment paper in place) and fill with pie weights or dried beans. Bake until edge is golden, about 30 minutes. Remove parchment paper and weights. Return crust to oven and bake until bottom is lightly golden and dry, 10 to 15 minutes. (Parbaking ensures a crisp crust.)