Yields Makes dough for 1 (9-inch) single-crust pie
Recipe from Amanda Wilbanks, Southern Baked Pie Company
½ cup cold, unsalted butter, cut into small cubes
1¼ cups flour
½ teaspoon salt
½ teaspoon sugar
¼ cup ice water
In a mixing bowl, combine butter and flour. Using a pastry blender, work butter into flour. Add salt and sugar and continue blending until mixture has the consistency of course-ground cornmeal. Add water and continue to work until dough begins to come together. Form dough into a ball, wrap in plastic wrap, and press into a disk. Chill in refrigerator for at least 2 hours.
Once dough has chilled, turn out onto a lightly floured surface and roll out to a 12-inch circle. Transfer to a 9-inch pie plate and flute edges.
To pre-bake: Preheat oven to 375 degrees. Line dough with parchment paper and fill with pie weights. Bake for 12 to 15 minutes, then remove parchment and weights and bake until golden, about 15 to 20 minutes.