Instructions

1. Begin by gathering all your ingredients and tools. You will need a large mixing bowl, a pastry cutter or fork, plastic wrap, and a rolling pin. Ensure that your butter is chilled and diced into small cubes for easier incorporation into the flour.
2. In the large mixing bowl, combine 2 1/2 cups of all-purpose flour, 1 teaspoon of salt, and 1 tablespoon of sugar. Use a whisk to mix these dry ingredients thoroughly, ensuring that the salt and sugar are evenly distributed throughout the flour.
3. Next, add the chilled and diced unsalted butter to the flour mixture. Using a pastry cutter or fork, cut the butter into the flour until the mixture resembles coarse crumbs. This process will help create a flaky texture in your pie crust.
4. Once the butter is well incorporated, begin adding ice water to the mixture. Start with 6 tablespoons of ice water and mix gently with a fork or your hands until the dough begins to come together. If the dough appears too dry and crumbly, add more ice water, one tablespoon at a time, until the dough holds together without being sticky.
5. Divide the dough into two equal portions. Shape each portion into a disc and wrap them tightly in plastic wrap. Refrigerate the wrapped dough for at least 30 minutes. This chilling step is crucial as it allows the gluten to relax and the butter to firm up, resulting in a tender and flaky crust.
6. After the dough has chilled, remove one disc from the refrigerator. On a lightly floured surface, roll out the dough with a rolling pin until it reaches about 1/8 inch thickness, ensuring it is large enough to fit your pie dish.
7. Carefully transfer the rolled-out dough to your pie dish by rolling it onto the rolling pin and then unrolling it over the dish. Gently press the dough into the bottom and sides of the dish, being careful not to stretch it. Trim any excess dough hanging over the edges.
8. Repeat the rolling and transferring process with the second disc of dough. If you're not using the crusts immediately, you can wrap them again in plastic wrap and keep them in the refrigerator for a few days or freeze them for longer storage.
9. Before baking, preheat your oven to 375°F (190°C) if you are blind baking the crust. If you plan to fill the crust with a filling that requires baking, follow the specific instructions for that recipe.
10. To blind bake, place parchment paper over the crust and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for an additional 10-15 minutes until the crust is golden brown.
11. Allow the crust to cool before adding your desired filling. Enjoy your homemade pie crusts!