Instructions

1. Begin by gathering all your ingredients and equipment. You will need a large mixing bowl, a pastry cutter or a fork, a rolling pin, and a clean work surface. Make sure your butter is well-chilled before starting.
2. In the large mixing bowl, combine the 2 1/2 cups of all-purpose flour, 1 teaspoon of salt, and 1 tablespoon of sugar. Use a whisk to mix the dry ingredients thoroughly, ensuring that the salt and sugar are evenly distributed throughout the flour.
3. Next, add the 1 cup of chilled, diced unsalted butter to the flour mixture. Using a pastry cutter or a fork, cut the butter into the flour until the mixture resembles coarse crumbs. You should see small pieces of butter throughout the mixture, which will help create the flaky texture in the pie crust.
4. Once the butter is incorporated, gradually add the ice water, starting with 6 tablespoons. Drizzle the water over the flour mixture while gently mixing with a fork or your hands. Be careful not to overwork the dough; you want to combine it just until it holds together.
5. If the dough seems too dry and crumbly, add an additional tablespoon of ice water, mixing gently after each addition. You may need up to 8 tablespoons total, but add it gradually to avoid making the dough too wet.
6. When the dough comes together, turn it out onto a lightly floured surface. Gather it into a ball and then flatten it into a disk about 1 inch thick. Wrap the disk tightly in plastic wrap and refrigerate for at least 30 minutes. This resting period allows the gluten to relax, making the dough easier to roll out.
7. After chilling, remove the dough from the refrigerator. On a lightly floured surface, roll out the dough with a rolling pin until it is about 1/8 inch thick and large enough to fit your pie dish. Be sure to rotate the dough occasionally to maintain an even thickness and prevent sticking.
8. Once rolled out, carefully transfer the dough to your pie dish. You can do this by rolling the dough onto the rolling pin and then unrolling it over the dish. Gently press the dough into the bottom and sides of the dish, being careful not to stretch it, as this can cause it to shrink during baking.
9. Trim any excess dough hanging over the edges of the pie dish, leaving about a 1-inch overhang. Fold the overhang under itself to create a thicker edge, and crimp or flute the edges as desired for a decorative finish.
10. Your flaky pie dough is now ready to be filled with your favorite pie filling. If your recipe calls for a pre-baked crust, prick the bottom of the dough with a fork to prevent bubbling and bake according to your pie recipe instructions.