A homemade crust makes any pie better, and it is easier than it looks. Keep everything cold, and stop mixing while you can still see bits of butter: those bits make the flaky layers.
Make it up to 3 days ahead, or freeze it.
Ingredients
2 1/2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon kosher salt
1 cup (2 sticks) cold butter, cut into 1/2-inch cubes
6 to 8 tablespoons ice water
Instructions
Cut in the butter. Whisk the flour, sugar and salt. Add the butter and work it in with a pastry blender or your fingertips (or pulse in a food processor) until the pieces are the size of peas.
Add the water. Sprinkle in 6 tablespoons ice water and toss with a fork until the dough holds together when squeezed, adding more water a teaspoon at a time if needed.
Chill. Divide in half, flatten into disks, wrap and refrigerate at least 1 hour.
Roll. Roll each disk on a floured surface into a 12-inch circle, about 1/8 inch thick, and fit into a 9-inch pie plate.
Tips
To freeze: let it cool, wrap it well or seal it in freezer bags, and freeze up to 3 months. Thaw at room temperature, or warm briefly in the oven.
To blind bake a single crust: chill it, line with foil and pie weights, and bake at 400°F for 20 minutes, then 5 to 10 minutes more without the foil.
Freeze the disks up to 3 months; thaw overnight in the refrigerator.
Questions about this recipe
Why is my crust tough?
It was overworked or had too much water. Mix just until it holds together.
Can I use shortening?
Replace up to half the butter with shortening for an even more tender crust.
