Add the flour, sugar, and salt to the food processor bowl, fitted with the metal blade attachment. Pulse a few times to blend dry ingredients.
Add the cold diced butter to work bowl. Pulse until the mixture resembles coarse sand.
Add a few tablespoons of the ice water via the liquid cup dispenser. Pulse until the mixture comes together. You might need to add a few more tablespoons of water. The dough should pull off of the sides of the bowl.
Turn out on a lightly floured surface. Use your hands to work the dough together. Cut the dough in half and form two equally sized discs.
Wrap each disc in plastic wrap and refrigerate overnight (at least 4 hours).
When you're ready to bake, take the pie dough out of the fridge and let it warm for 10-20 minutes before rolling.
I recommend rechilling the pie dough after you've rolled it out.
Blind Baking A Pie Crust
Roll out the pie dough using a rolling pin and place it in your dish. You can do a simple fluted edge by pressing indents along the edge of the pie plate with your fingers.
Refrigerate the dough in the pie dish for at least four hours or overnight. I have frozen my pie crust for an hour if I'm short on time. Chilling the pie dough helps prevent shrinkage. The colder the butter and water are in your pie dough, the more flakiness you will get when the pie bakes.
Cover the chilled crust with parchment paper. It helps to crumple up the parchment paper flatten it out again and then place it into the crust. Add pie weights or dried beans to weigh down the parchment paper.
Preheat the oven to 400℉. Bake for 15-16 minutes, until the edges begin to brown.
Remove the pie crust from the oven and carefully remove the parchment and the pie weights. Use a fork to puncture the bottom of the crust. Poke the crust all along the bottom, about every inch or two. This will help keep the crust from puffing up.
For a fully baked crust, you will continue to bake for another 14 to 15 minutes. For a partially baked crust, you will bake for another 7 to 8 minutes. If you notice that the edges are getting too brown too quickly, cover the edges with a little bit of loosely crimped aluminum foil.
Tips for the flakiest pie crust.Keep it cool! One secret to flaky pie crust is to refrigerate before baking. After you assemble your pie, put the pie bake in the refrigerator, ideally for at least an hour. The colder the butter is, the more flakiness you will get during baking.