• 150 grams (1¼ cups) unbleached all-purpose flour plus more for dusting
• 3 grams (1 teaspoon) kosher salt
• 113 grams (4 oz; 1 stick) cold unsalted butter
• 1/4 cup (60 mL) ice water plus more as needed

• Preparation Overview: Before you begin, gather all the equipment and ingredients listed. Remember that maintaining cold temperatures is key. The rolling-in-the-butter method is recommended for the flakiest crust, but feel free to review the alternative methods in the notes section based on your preference or available tools.
  
• Roll in the Butter Method: In a medium bowl, whisk together the all-purpose flour and salt. Slice the very cold unsalted butter into ¼-inch thick pieces (slices are quicker than cubes for this method) and add them to the bowl. Toss the butter slices with the flour mixture until each piece is thoroughly coated.

  Transfer this mixture to a clean, lightly floured work surface. Using a rolling pin, gently yet firmly roll the butter into thin sheets within the flour. Use a bench scraper to gather and keep the mixture in a compact pile as you work, continually folding it over itself and rolling again. The goal is to create distinct layers of butter and flour. Once you have thin butter flakes, transfer the mixture back into the bowl.

  
• Incorporate Ice Water: Add the initial 4 tablespoons (60 mL) of ice water to the flour and butter mixture. Use both hands to gently toss and mix the ingredients until the water has been absorbed evenly. If the mixture still feels excessively crumbly or has very dry spots, add additional ice water a tablespoon at a time, focusing on the dry areas. Important Water Note: The precise amount of water can fluctuate based on your flour brand and ambient humidity; typically, I use between 4 to 6 tablespoons. The dough should appear slightly shaggy but should hold together easily when gently pressed between your palms. A few dry, loose bits are perfectly acceptable and contribute to flakiness.

  Transfer the dough onto a clean countertop. Using a bench knife as an aid, press and gather the dough into a round, flat disc, approximately 1-inch thick. Avoid overworking or kneading the dough excessively at this stage to prevent gluten development.

  
• Rest and Chill the Dough: Wrap the prepared dough disc tightly in plastic wrap, ensuring it’s completely sealed. Refrigerate for a minimum of 1 hour. This chilling period is crucial; it allows the butter to firm up and the gluten to relax, making the dough much easier to roll without tearing or shrinking.

  For convenience, the dough can be made ahead and stored in the refrigerator for up to 3 days. If chilled for longer than a few hours, let it sit on your countertop for 10 to 20 minutes before rolling to soften slightly. It should be cold but pliable enough to roll without cracking.

• Roll and Shape the Crust: Remove the chilled dough from the fridge and unwrap it. Place it on a lightly floured countertop. Using a floured rolling pin, begin rolling the dough from the center outwards, rotating the dough frequently to ensure an even thickness and to prevent sticking. Dust with additional flour as needed, but use sparingly. If the edges start to crack, gently massage them with your fingertips to bring them together. Roll the dough until it is roughly ⅛-inch thick and approximately 2 inches wider than the diameter of your chosen baking pan.
  
• Fit and Freeze the Shaped Crust: Carefully lift the rolled dough and transfer it into your pie pan. Gently ease and nudge the dough into the contours of the pan, particularly along the bottom edge and sides, being extremely careful not to stretch or pull the dough. Stretching will cause the crust to shrink during baking. Using kitchen shears, trim any overhang so that it extends about ½-inch to ¾-inch past the edge of the pan. Fold the edges under and crimp them decoratively as desired. For a deep tart pan: Press the dough firmly into the fluted edges, then roll your rolling pin over the rim of the tart pan to cleanly cut off and trim the excess dough.

  Cover the shaped crust tightly with plastic wrap and place it in the freezer until it is completely solid, for a minimum of 1 hour. This freezing step is vital as it ensures the butter remains very cold and firm throughout the initial phase of baking, contributing to maximum flakiness and preventing shrinkage. A frozen crust also offers incredible flexibility for meal prep, as it can be stored in the freezer for up to 3 months.

  
• Line with Foil and Weigh Down: Preheat your oven to 375°F (190°C) with a rack in the center position. Remove the frozen pie pan from the freezer and discard the plastic wrap. Line the frozen crust with lightly buttered aluminum foil (if using non-stick foil, greasing is not necessary – ensure the shiny side faces outwards). Be sure the foil fully covers the edges of the pan to protect them from burning. You will likely need two sheets of foil to achieve complete coverage.

  Fill the foil-lined crust completely to the top with dried beans, uncooked rice, or ceramic pie weights. This crucial step holds the dough in place, preventing it from shrinking down the sides or puffing up in the center during baking, ensuring a perfectly structured crust.

  
• Perform the Extended Pre-Bake (Blind Bake): Place the pie pan (still on its rimmed sheet pan) into the preheated oven. Bake for approximately 55 to 70 minutes, or until the edges of the crust are crisp and lightly golden, and the bottom is completely dry and cooked through (yes, this is a longer bake time than typical blind baking, but it’s essential for the perfect outcome!). Important Check: After about 45 minutes, gently pull back one edge of the foil to check the color and texture of the crust. Continue baking, checking every 10 minutes as needed, until the desired golden color and crispness are achieved. Baking times can vary slightly depending on your oven calibration and the specific materials of your pie pan.

  Carefully lift the foil and its contents (beans/weights) out of the baked crust and set them aside in a heatproof bowl to cool. (Remember, these weights are reusable!). Transfer the hot, baked crust to a wire rack and allow it to cool down to at least lukewarm temperature before adding any filling. Adding a hot filling to a hot crust is not recommended for optimal results.

  

Alternate Dough Making Methods:

• Stand Mixer: For a more automated process, use a stand mixer with the paddle attachment on low speed. First, combine the dry ingredients. Then, gradually add the very cold butter, mixing until the butter is broken into a mix of larger and smaller pieces. Slowly stream in the ice water until the dough just starts to come together. This method offers excellent control.
• Food Processor: For ultimate speed, a food processor is highly effective. Pulse the flour and salt briefly. Add the cold butter to the bowl, tossing by hand to ensure it’s coated with flour. Cover and pulse in short bursts until the butter is approximately pea-sized. Then, gradually add the ice-cold water, pulsing a few more times until the dough *just* begins to form clumps. Be careful not to over-process.
• Box Grater Method: This technique involves grating very cold butter directly into your flour mixture using a box grater. It’s quick and minimizes cleanup. While it effectively distributes the butter, in my personal experience, it may not produce as distinct layers and therefore might result in a slightly less flaky crust compared to the rolling method. However, it’s a solid option for convenience!

This method is inspired by the techniques found in Stella Parks’ recipes and the Zuni Cafe Cookbook.