Instructions

1. Place the flour and cubed butter in the bowl of a food processor and pulse until the butter is the size of peas– about 10-12 pulses. 
2. While pulsing the food processor, slowly drizzle in the water–  but make sure not to get any ice in the crust! 
3. The dough should begin to come together into large clumps. If it doesn’t, add another tablespoon of water. 
4. Turn the dough out onto a lightly floured surface and gently knead it into a ball. 
5. Roll the crust out to ⅛” thick and use it in a 9” standard or 8” deep dish pie pan. 
6. To bake, follow your recipe as written. 

To par-bake this crust:

1. Poke the bottom of the crust a few times with a fork and then place it in the freezer to chill for 30 minutes while you preheat your oven. 
2. When the crust has chilled, cover the inside with parchment and fill it with pie weights or dried beans. Bake for 20 minutes. 
3. Then carefully remove the pie weights (be careful– they’re hot) and return the uncovered pie to the oven. Bake for another 22-25 minutes, or until golden brown. Cool completely before using.