Preparation Method
- In the mixing bowl of the stand mixer fitted with the flat beater attachment, mix flour and salt on low (1–2) speed, about 45 seconds. Add butter pieces, beating on low (1–2) speed just until a few coarse crumbs form, about 30–45 seconds. Slowly pulse in 2–3 tablespoons (30–45 milliliters) water, 1 tablespoon (15 milliliters) at a time, until the mixture begins to come together. Turn out onto a lightly floured surface and knead a few times to smooth the dough. Flatten into a disk, wrap with plastic wrap, and chill for at least 30 minutes in the refrigerator.
- After chilling, let the piecrust stand at room temperature for 15 minutes before rolling. On a floured surface, roll the dough into a 13-inch (32-centimeter) circle and place in a 9-inch (23-centimeter) pie pan. Pat the dough into the bottom and up the sides, leaving a 1-inch (3-centimeter) overhang. If necessary, trim the edges to make even. Roll the edge of the dough under and press down around the edge of the pie pan to flute. Using a fork, prick the bottom and sides of the dough. Chill for 30 minutes in the refrigerator.
- Preheat the oven to 425°F (232°C) with a rack set in the bottom third of the oven.
- To blind bake: Place a pie guard or heavy duty aluminum foil around the edge of the crust. Loosely place a 12-inch (30-centimeter) sheet of aluminum foil over the bottom of the piecrust, leaving the foil around the sides of the pie loose. Add pie weights or dry beans to the bottom of the foil. Bake until the crust just begins to gain color, 12–15 minutes. To fully bake the crust: Follow the directions to blind bake. After removing the foil and pie weights, return the crust to the oven and bake until the crust is golden brown, 12–15 minutes more.
Pro Tip
The piecrust can be made up to three days ahead. Wrap the disk, or cover the shaped crust in the pie pan with plastic wrap and refrigerate until ready to use. Let the dough disk stand at room temperature for 15 minutes before rolling. For double-crust pies, double the recipe. Split the dough into two disks before storing.
