Easy Pie Crust

A perfect flaky pie crust that combines cold butter and a precise method for sweet or savory pies.

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Weigh and chill ingredients: Measure flour, salt, and sugar into a bowl. Cut cold butter into cubes and chill for 10 minutes.
Cut the butter into the flour: Mix until the mixture resembles coarse cornmeal with small chunks of butter remaining.
Add ice water: Sprinkle ice water over the mix and gently fold until the dough holds together.
Form and chill the dough: Shape the dough into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
Roll and transfer to pan: Roll the dough into a 30 cm (12-inch) circle, transfer to a pie plate, and trim the edges.
Blind bake if needed: Chill the crust, line with parchment, fill with weights, and bake until lightly golden.
Finish and bake with filling: Brush crust with egg wash and bake according to your filling’s instructions.

Keep ingredients cold to achieve the best flaky texture. Can be made ahead and frozen for later use.