1-First Step: Mise en place Chill your butter and measure all ingredients before starting. If using a food processor, make sure it is dry and ready. Have plastic wrap and a clean work surface nearby. Pre-measuring ice water into tablespoons helps you add it slowly.

2-Second Step: Combine dry ingredients Place 2 1/2 cups all-purpose flour, 1/2 tablespoon sugar, and 1/2 teaspoon salt into a food processor and pulse a few times to combine. If you prefer a bowl, whisk the dry ingredients together until even. This evens out sugar and salt and prevents pockets of seasoning.

3-Third Step: Cut in the butter Add the cold diced butter (1/2 pound, diced into 1/4-inch pieces) to the flour mixture. Pulse the processor in short bursts until the mixture forms coarse crumbs with some pea-sized pieces. If working by hand, use a pastry cutter and cut until the mixture is coarse and crumbly. Tip: Avoid overmixing. You want visible bits of butter because they melt in the oven and form the flaky layers pie lovers look for.

4-Fourth Step: Add water carefully Add 7 tablespoons ice water and pulse just until moist clumps or small balls form. Test the dough by pressing a small piece between your fingers; if it sticks together, you have enough water. If not, add more water, one teaspoon at a time, until it just holds. Keep the dough cold at all times. Warm hands or warm butter will make a tough crust.

5-Fifth Step: Form, divide, and chill Transfer the dough to a clean surface and gather it into a loose ball. Fold or knead just enough to bring it together; do not overwork. Divide the dough into two disks, wrap each tightly in plastic wrap, and refrigerate for 1 hour before using. Chilling firms the butter and relaxes the gluten.

6-Sixth Step: Roll and fit When ready, dust your work surface lightly with flour. Roll one disk from the center outward until you have a 12-inch circle for a 9-inch pie pan. Transfer the rolled dough to the pie pan and gently press it down to line the dish. Tuck excess dough under itself to create a thick edge without wasting dough.

7-Final Step: Crimping and baking notes To crimp or flute the edges, pinch between your thumb and index finger about an inch apart, pressing with your other index finger while moving around the crust edge. If you are blind baking, freeze the shaped crust for 30 minutes, then line with parchment paper and fill with pie weights. Bake at 425 degrees Fahrenheit for 17 minutes, remove the weights, and bake another 5 minutes or until golden and dry. For pies with fillings that bake fully, follow your recipe’s fill-and-bake directions.