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1
In a large bowl using a pastry blender, in a stand mixer fitted with the paddle attachment, or in a food processor fitted with the metal blade, mix together the flour, sugar, and salt.
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2
Add the chilled butter cubes and mix just until the butter is broken up into rough 1/4-inch (6-mm) pieces.
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3
Add 6 tablespoons (90 ml) of the ice water all at once and continue mixing just until the dough begins to hold together.
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4
If necessary, mix in the additional 2 tablespoons (30 ml) ice water.
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5
Turn the dough out onto a work surface.
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6
Divide the dough in half and form each half into a disk about 1 inch (3 cm) thick.
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7
Wrap the disks in plastic wrap and refrigerate until chilled and firm, at least 1 hour.
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8
The disks of dough can be refrigerated for up to 2 days or frozen for up to 2 months.
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9
For a prebaked 9- or 10-inch (23- or 25-cm) pie shell, lightly flour the work surface and roll out one disk of dough into a 14-inch (36-cm) circle.
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10
To make it easier to move, fold it in half, and fit it into a 9- or 10-inch (23- or 25 cm) pie plate.
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11
Unfold the dough, centering it and gently pressing it into the dish with your fingers.
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12
Tuck the excess dough under itself, leaving a generous amount of pastry around the rim.
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13
Use your fingers or a fork to decoratively crimp the edges.
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14
Freeze for about 30 minutes.
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15
Preheat the oven to 375F (190C).
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16
Line the dough-lined pie plate with a sheet of aluminum foil, fill halfway with pie weights (or dried beans), and bake until the bottom of the crust is beginning to brown, about 20 minutes.
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17
Remove the foil and weights, and continue baking until deep golden brown, about 10 minutes more.
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18
If the dough is chilled for more than 1 hour, before you roll it out, let it stand at room temperature for about 5 minutes until it becomes slightly malleable again.
