This recipe makes two pie crusts, which is sufficient for one double-crust pie (e.g. blueberry) or two single-crust pies (e.g. pumpkin).

Ingredients

  • 2 cups (260 grams) all-purpose flour
  • 1 tablespoon (15 grams) granulated sugar
  • 3/4 teaspoon fine sea or table salt
  • 1 cup cold unsalted butter, cut into 1/2” cubes
  • 1/2 cup (120 grams) very cold water

Additional Ingredients

  • All-purpose flour (for dusting)
  • 1 large egg (for egg wash)

Directions

  1. Combine flour, sugar, and salt in large bowl. Add butter and combine with pastry blender until butter chunks are approximately pea-sized.
  2. Add water and mix (first with rubber spatula then with hands) until combined.
  3. Break into two (approximately) equal chunks, form both chunks into rounds, cover with plastic wrap, and chill in fridge for at least 2 hours.
  4. Dust rolling surface with flour and roll into circle.

Source

Smitten Kitchen for ingredients and method