1 1/4 cups all-purpose flour
1/2 teaspoon sugar
1/4 teaspoon salt
1/2 cup butter, chilled and diced
1/4 cup ice water, but possibly less
Begin with very cold butter, you can put it in the freezer for 10 minutes.
Dice it with a knife into cubes about 1/3 across, they don’t have to be exact.
In a large bowl, combine flour, sugar, and salt.
Using a pastry blender, cut in butter until the mixture resembles coarse crumbs.
Add the ice water a tablespoon at a time and mix swiftly and gently.
Add just enough water to allow the dough to form into a loose ball.
Flatten the dough into disks, wrap tightly in plastic wrap and refrigerate for at least 2 hours or overnight.
Roll the dough out to the desired size (12-13 circles for a 9 pie pan) on a floured surface with a floured rolling pin.
Turn it frequently to maintain its shape and prevent sticking.
Gently roll it over the rolling pin and transfer to your pie pan.
Press the dough evenly into the bottom and sides of the pie plate.
Trim dough to a 1-inch overhang using kitchen shears, fold under, and seal to form a rim, then crimp the rim with fingertips and knuckle.
Using a fork poke holes at the bottom of the pie.
Wrap with plastic wrap and set in the fridge or freezer.
The dough must be well chilled before baking.
Add some aluminum foil or parchment paper onto the dough then weigh it down with rice, dried beans or pie weights.
Bake in preheated oven at 375 F for 20-30 min or until golden brown, then remove the foil or parchment.
You can brush the entire shell with egg wash and bake a little longer.(The egg wash helps make the pie shell shiny and golden, but it also seals the bottom of the pie shell and prevents the filling from making the crust soggy)
Cool completely and set aside.
*If using a pie filling recipe that needs to be baked, bake according to that particular recipe.