Classic Flaky All-Butter Pie Crust

1.Combine the flour and salt in a large bowl or the bowl of a food processor. If using a food processor, pulse briefly to combine.

2.Add the cold, cubed butter to the flour mixture. If using a food processor, pulse 8 to 10 times until the mixture resembles coarse meal with some pea-sized pieces of butter remaining. If mixing by hand, use a pastry blender or your fingertips to cut the butter into the flour until the same consistency is achieved. Do not overmix; visible pieces of butter are essential for flakiness.

3.Gradually add the ice water, starting with 1/2 cup, one tablespoon at a time, pulsing or stirring until the dough just begins to come together. The dough should be moist enough to hold its shape when squeezed, but not sticky. You may not need all of the water.

4.Turn the dough out onto a lightly floured surface. Gather it quickly and divide it in half. Form each half into a flat disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour, or up to 2 days. This chilling process allows the gluten to relax and solidifies the butter.

5.When ready to use, remove one disc of dough from the refrigerator and let it sit at room temperature for 5-10 minutes to soften slightly. Lightly flour your work surface and rolling pin.

6.Roll the dough out from the center outwards into a 12-inch circle, rotating the dough frequently to prevent sticking. If the dough cracks, let it warm up for another minute or two.

7.Carefully transfer the rolled dough to a 9-inch pie plate. Trim the edges, leaving about a 1-inch overhang. Fold the overhang under itself and crimp the edges decoratively.

8.For a single-crust pie, prick the bottom of the crust all over with a fork (docking). For blind baking, chill the formed crust for 30 minutes before lining with parchment paper and pie weights, then bake according to your recipe's instructions. For a double-crust pie, repeat the rolling process with the second disc and place it over the filling.