The Best Buttery Flaky Pie Crust (with Blind Baking Instructions)

Steps

1. 1
   Combine half the flour with the sugar and salt in a food processor (or large bowl) and pulse or whisk briefly to mix.
2. 2
   Add half of the cold cubed butter and pulse for about 5-30 seconds (depending on your processor's power) until crumbly.
3. 3
   Add the remaining flour and butter, pulsing just a couple times so some larger butter chunks remain for flakiness.
4. 4
   Add ice water one tablespoon at a time, pulsing briefly after each addition, until the mixture forms a shaggy dough that holds together when pressed.
5. 5
   Turn the dough onto a clean counter and press it together a few times with the heel of your hand to flatten butter pieces and bring the dough together, without overworking it.
6. 6
   Divide the dough into two equal portions, shape each into a disc, wrap in plastic, and chill in the fridge for at least 1 hour (up to 2 days, or freeze for up to 3 months).
7. 7
   On a floured surface, roll one dough disc into a roughly 14-inch circle, keeping it moving and adding flour as needed to prevent sticking.
8. 8
   Transfer the rolled dough into a 9-inch metal pie pan, gently pressing it in from the edges, trimming excess dough, folding the edge, and crimping as desired.
9. 9
   Dock the bottom of the crust with a fork and freeze for about 30 minutes until firm.
10. 10
    Preheat the oven to 425°F (218°C). Line the frozen crust with parchment paper and fill with pie weights or dried beans, then bake for about 20 minutes.
11. 11
    Remove the crust from the oven, take out the parchment and weights, and brush with an egg wash made from one egg and a tablespoon of water.
12. 12
    Re-dock the crust lightly to release steam, then return to the oven at 425°F for about 10 more minutes, tenting the edges with foil or a silicone shield if browning too fast.
13. 13
    Bake for another 10 minutes until evenly golden and crisp; the crust is now fully blind-baked and ready to be filled as your recipe requires.