This recipe is easy and fool proof if you follow the instructions to the letter. In addition to pie, you can use this to make a galette or quiche.
1 1/4 cups all-purpose flour, plus extra for rolling
1/2 cup (1 stick) unsalted butter
1/2 teaspoon sea salt
4 tablespoons ice-cold water
- Cut butter into 1/2 inch cubes and place in freezer for a few minutes.
- Fill a glass measuring cup with cold water and add a few ice cubes.
- Combine flour and salt in a food processor; pulse to mix.
- Add butter to flour mix and pulse a few times, until mixture resembles coarse meal, with pea size pieces of butter. Add ice water 1 tablespoon at a time, pulsing until mixture begins to clump together. If you pinch some of the dough and it holds together, it’s ready. If the dough doesn’t hold together, add a little more water and pulse again.
- Remove dough and place in a pile on a clean surface. Shape the dough into a thick disk. Wrap the disk in plastic wrap and refrigerate for 30 minutes, and up to 2 days. (If you make the dough in advance, let it sit at room temperature for 15 minutes just to barely soften it enough to make rolling it out easier.)
- Remove the disk from the refrigerator. Scatter a little flour over your work surface. Remove the wrapping and place the disk in the middle. Scatter a little more flour on top of the disk and roll out with a rolling pin to a 12-inch circle; it should be about 1/8 of an inch thick. As you roll out the dough, keep checking to see if the dough is sticking to the surface underneath. If necessary, add a few more sprinkles of flour under the dough to keep the dough from sticking. Fold the dough in half and carefully place onto a 9-inch pie plate and unfold. Gently press the dough down so it lines the bottom and sides of the pie plate.
- Fold the edge of the dough under itself. Flute* the edge using your thumb and forefinger or press with a fork. Keep refrigerated until ready to fill and bake.
*Push your thumb or index finger from one hand in between the thumb and index finger of the opposite, creating a pattern in the edge of the dough.