• 2 3/4 c. all-purpose flour
  • 2 tsp. granulated sugar
  • 1 tsp. salt
  • 1 1/2 c. unsalted butter (3 sticks)
  • 6-9 tbsp. ice cold water


  • In a medium mixing bowl whisk together the flour, sugar, salt.
  • Cut butter into tablespoons. Add to the dry ingredients. Using a pastry blender, cut butter into pea-size pieces.
  • Add 6 tablespoons of water, using a fork, mix until combined. If too dry, continue adding water until the crust comes together and is clumpy. It should be shaggy and slightly dry.
  • Turn the mixture onto a lightly floured surface. Fold the dough into itself (kneading lightly) until it comes together. Form it into a ball and divide into two. Pat into flat discs and wrap tightly in plastic wrap. Refrigerate for 2 hours.
  • On a lightly floured surface, using a rolling pin, roll the dough into a 13-inch circle. Place into a 9-inch pie dish. Flute the edges and dock the bottom of the crust with a fork.
  • To blind bake the crust, line with parchment paper or foil, and fill with pie weights, beans, or rice. 
  • Refrigerate crust for 30 minutes.
  • Preheat oven to 350 degrees.
  • Bake for 60 minutes, then remove the foil and beans and continue baking for an additional 6-8 minutes or until the bottom is fully baked through.
  • Let cool completely before filling.