A delicate, flaky crust alternative to traditional pie dough.
Just like anall-butter dough, it bakes up tender and flaky.
Often if it is too cold, the dough will crack rather than roll out smoothly.
Credit:Victor Protasio, Food Stylist: Emily Nabors Hall, Prop Stylist: Christine Keely
Pulse flour, sugar, and salt in a food processor until combined, 3 to 5 pulses.
Sprinkle ice water over flour mixture; pulse until dough comes together in large clumps.
Transfer dough to a sheet of plastic wrap; shape into a 6-inch disk.
Cover tightly with plastic wrap, massaging away any cracks with your fingers.
Refrigerate at least 45 minutes or up to 12 hours.
Lightly coat a 9-inch pie plate with cooking spray.
Carefully place dough inside prepared pie plate, pressing into bottom and up sides of plate.
Trim excess dough, leaving a 1/4- to 1/2-inch overhang.
Fold overhang under itself, creating a thicker ring of crust around pie edge.
Prick bottom all over with a fork.
Freeze, uncovered, until firm, at least 1 hour or up to 12 hours.
Preheat oven to 425F.
Add enough pie weights or dried beans to completely fill crust.
Place filled crust on a large rimmed baking sheet.
Bake until edges are golden and set, about 15 to 20 minutes.
Transfer to a wire rack, and let cool 5 minutes.
Remove foil and weights.
Let cool completely on wire rack, about 45 minutes.
Crust may be stored, covered with plastic wrap, at room temperature up to 3 days.
Let cool completely on wire rack, about 45 minutes.
