Instructions

1. Begin by gathering all your ingredients: 2 1/2 cups of all-purpose flour, 1 teaspoon of salt, 1 tablespoon of sugar, 1 cup of unsalted butter (chilled and cubed), and 6 to 8 tablespoons of ice water.
2. In a large mixing bowl, combine the all-purpose flour, salt, and sugar. Use a whisk or a fork to mix the dry ingredients thoroughly, ensuring there are no lumps.
3. Add the chilled, cubed unsalted butter to the flour mixture. Using a pastry cutter, two forks, or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter still visible. Be careful not to overwork the dough, as you want to maintain the butter's integrity for a flaky crust.
4. Once the butter is incorporated, gradually add the ice water, starting with 6 tablespoons. Use a fork to gently mix the water into the dough. If the mixture seems too dry and crumbly, add more ice water, one tablespoon at a time, until the dough holds together but is not sticky.
5. Turn the dough out onto a lightly floured surface. Gather it into a ball and then flatten it into a disk about 1 inch thick. Wrap the disk in plastic wrap and refrigerate it for at least 30 minutes. This chilling time allows the gluten to relax and the butter to firm up, which is essential for a flaky crust.
6. After chilling, remove the dough from the refrigerator. On a lightly floured surface, roll out the dough into a circle about 12 inches in diameter and 1/8 inch thick. Use a rolling pin and work from the center outward, rotating the dough occasionally to maintain a round shape.
7. Once rolled out, carefully transfer the dough to a 9-inch pie pan. You can do this by rolling the dough onto the rolling pin and then unrolling it over the pan. Gently press the dough into the bottom and sides of the pan, being careful not to stretch it.
8. Trim any excess dough hanging over the edges of the pie pan, leaving about 1 inch of overhang. Fold the overhanging dough under itself to create a thicker edge, then crimp the edges with your fingers or a fork for decoration.
9. If you are pre-baking the crust, prick the bottom with a fork to prevent bubbling. Place a piece of parchment paper over the crust and fill it with pie weights or dried beans to keep it from puffing up.
10. Preheat your oven to 375°F (190°C). Bake the crust for about 30 minutes or until it is golden brown. Remove the pie weights and parchment paper during the last 10 minutes of baking to allow the bottom to crisp up.
11. Once baked, remove the crust from the oven and let it cool completely before filling it with your desired pie filling. Enjoy your homemade flaky pie crust!