Step 4: Add the Ice Water
Sprinkle 1 tablespoon of ice water over the mixture at a time, gently mixing with a fork or your hands after each addition. Stop adding water when the dough begins to come together in a shaggy mass—it should hold together when squeezed but not be overly wet or sticky.
Step 5: Form the Dough
Divide the dough in half (for a double-crust pie) or leave as one piece (for a single-crust pie). Shape each portion into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes. Chilling the dough relaxes the gluten and firms up the butter, ensuring a tender crust.
Step 6: Roll Out the Dough
On a lightly floured surface, roll out one disc of dough into a circle about 1/8-inch thick and 2 inches larger than your pie pan. Carefully transfer the dough to the pan, pressing it gently into the edges. Trim any excess dough, leaving a slight overhang for crimping.
Step 7: Blind Bake (Optional)
If your recipe calls for a pre-baked crust (like for cream pies), prick the bottom with a fork, line it with parchment paper, and fill with pie weights or dried beans. Bake at 375°F (190°C) for 15 minutes, then remove the weights and bake for an additional 5–10 minutes, or until golden brown.
Step 8: Assemble and Bake
Fill your pie crust with your favorite filling, top with a second crust if desired, and bake according to your pie recipe’s instructions. For a shiny, golden finish, brush the top crust with an egg wash (1 egg beaten with 1 tablespoon water) before baking.
Why This Recipe Works So Well
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