How to Make Perfect Pie Crust

1. In the basin of a food processor, pulse together the flour, sugar, and sea salt.
2. Add in the butter, and pulse until the butter resembles the texture of small pebbles—slightly smaller than peas. All the butter doesn’t have to be cut up. It’s better to err on the side of too big butter pieces than too small.
3. Working a tablespoon at a time, add in the ice water and pulse the food processor until combined. After each addition, grab a handful of the mixture and squeeze it together. When it stays together without crumbling (it usually takes about four tablespoons for me), you are done.
4. Dump the crumbly meal onto a clean work surface and, using your hands, form into a solid lump, then into a disc. Work as quickly as possible because the heat in your hands will melt the butter. The disc doesn’t have to be perfect.
5. Wrap up the disc in plastic wrap and stash in the fridge. It’ll need to rest in there for about an hour before you roll it out. If you’re in a rush, you can stick it in the freezer for 15-20 minutes.
6. After the crust has chilled out in the fridge, let it warm up a bit at room temperature for 5-10 minutes, then roll out on a lightly floured surface until it is about ⅛″  and large enough around to cover your pie plate. Roll the crust around your rolling pin for easy transporting.
7. Unroll on top of your ungreased pie plate (don’t worry, there is enough butter in the pie crust to not stick). Gently push it in the plate to contour along the sides. Leaving about ½″ all the way around, trim the extra crust, roll the ½″ under, and then flute or decorate the edge however you prefer. Fill and bake per your pie recipe’s instructions.

To Blind Bake (Pre-Bake) the Crust:

1. Line the unbaked crust with parchment paper, fill crust with pie weights (dried beans work, too), and then chill for 30 minutes. Then bake in a 375°F oven for 20 minutes.
2. Remove the pie from the oven. Using the parchment paper, lift out the weights and set aside.
3. Using a fork, prick the bottom of the crust all over. Return the crust to the oven and bake for an additional 15-17 minutes, or until the crust is golden brown.