Step 1

Freeze your butter for 10 minutes, or until very cold. Grate the butter using the large holes of a box grater (or using the grater attachment of your food processor - see below). Return grated butter to freezer for another 10 minutes. Alternatively, you can also shred frozen butter into shards using a sharp knife.

Step 2

In a deep, medium-sized mixing bowl, combine the flour, sugar, and salt. Add the cold grated butter, tossing to combine. Working quickly, use your hands to further cut and break the butter into pieces the size of small peas. You can also use a pastry blender or two knives.

Step 3

Drizzle a few tablespoons of water on the mixture and toss to moisten. Continue adding the remaining water until the dough sticks together and stays stuck when pressed between two fingers. It’s okay if the dough is still crumbly and messy.

Step 4

Turn the mixture out onto a clean work surface. Use your hands to press the dough together into a craggily mass. Gently fold one half of the dough over and onto itself, repeating this three times, until it’s come together into a cohesive mass.

Step 5

Use a bench scraper to cut the dough in half (if making double crust). Wrap each half in plastic. Press down each plastic-wrapped dough to create a 4-inch wide disk shape. Refrigerate at least six hours, preferably overnight.

Step 6

Freeze your butter until hardened, then use the grater attachment of your food processor to shred it. If you don't have the grater attachment, use a bench scraper to cube cold but not frozen butter into 1/2-inch pieces. Freeze the cubed butter for 10 minutes.

Step 7

In the bowl of a food processor, add the flour, sugar, and salt. Pulse a few times to combine. Add the cold grated or cubed butter and pulse for about 30 seconds, or until the butter pieces are uniform in size.

Step 8

Drizzle a few tablespoons of water on the mixture and pulse briefly a few times to moisten. Continue adding the remaining water until the dough sticks together and stays stuck when pressed between two fingers. It’s okay if the dough is still crumbly and messy.

Step 9

Turn the mixture out onto a clean work surface. Use your hands to press the dough together into a craggily mass. Gently fold one half of the dough over and onto itself, repeating this three times, until it’s come together into a cohesive mass.

Step 10

Use a bench scraper to cut the dough in half (if making double crust). Wrap each half in plastic. Press down each plastic-wrapped dough to create a 4-inch wide disk shape. Refrigerate at least six hours, preferably overnight.

Step 11

Let the dough sit at room temperature for 5 to 10 minutes, or until slightly pliable.

Step 12

Roll the dough out on a floured work surface. Keep turning the dough after every roll to ensure it doesn’t stick to the counter and is of even thickness. Add additional flour to the dough, the counter, and your rolling pin as needed. Roll out into a 12-inch circle about 1/8-inch thick.

Step 13

Gently roll the dough up and around the rolling pin, then unroll and drape over a 9-inch pie tin. Gently press into the pie tin, being careful to avoid stretching it to fit. Use scissors or a knife to trim the excess dough, leaving a 1-inch overhang. Fold the overhang under itself and crimp or flute. Pierce the base of the dough with a fork.

Step 14

Repeat above rolling process if making a double crust pie.

Step 15

Wrap the dough in plastic and refrigerate for at least 2 hours, or overnight. At this point, consult your recipe directions for how to use the dough or follow options below.

Step 16

If the pie recipe calls for a prebaked shell, preheat the oven to 425°F. For an extra crispy bottom crust, place your oven rack on the bottom shelf and if you have one, bake on a preheated baking stone.

Step 17

Line the chilled crust with foil. Fill the crust completely to the rim with pie weights, granulated sugar, rice, or dried beans.

Step 18

Place on a rimmed baking pan.

Step 19

To par-bake if baking again with filling:

Step 20

Bake for 15 to 17 minutes, or until just beginning to brown and no longer raw.

Step 21

Bake for 20 minutes or until solidified. Remove foil and weights. Continue to bake until totally browned at the edges with light browning in the center, about another 7 to 10 minutes.