>> source: https://www.inspiredtaste.net/22662/flaky-pie-crust-recipe/
>> servings: 8
>> time: 1 hour 15 minutes

-- Method: Food Processor --

Add @all-purpose flour{188%g} of the total flour, @kosher salt{1%tsp}, and @sugar{1%tbsp} to a #food processor{}. Pulse 2 to 3 times until combined.

Scatter @very cold unsalted butter{227%g}, cut into 1/2-inch cubes, over the flour and process until a dough or paste begins to form, about ~{15%seconds}. There should be no uncoated flour.

Scrape bowl, redistribute the mixture, then add the remaining @all-purpose flour{125%g}. Pulse 4 to 5 times until flour is evenly distributed. Dough should look broken up and a little crumbly.

Transfer to a #medium bowl{} and sprinkle @ice water{4%tbsp} over the mixture, adding up to @ice water{4%tbsp} more as needed. Using a #rubber spatula{}, press the dough into itself until crumbs form larger clusters. If you pinch some dough and it holds together, it's ready.

Place dough on a clean surface. Work just enough to form a ball. Cut in half and form each half into disks. Wrap each disk with plastic wrap and refrigerate for at least ~{60%minutes} and up to 2 days.

-- Rolling Out --

Remove one dough disk from the fridge and let sit at room temperature for ~{5%minutes}.

Lightly flour the work surface, top of dough, and #rolling pin{}. Roll out dough to a 12-inch circle, about 1/8-inch thick.

Check for size by inverting #pie dish{} over dough round. Look for a 1-inch edge around the dish. Roll dough around the rolling pin then unroll over dish.

Gently press dough into the dish. Trim dough to within 1/2-inch of the edge with a #knife{}.

Fold edge underneath itself to create a thicker 1/4-inch border on the lip of the dish. Crimp edges. Refrigerate at least ~{20%minutes} before baking.

-- Blind Bake (for single-crust pies) --

Preheat #oven{} to 220°C with a #baking sheet{} on the middle rack.

Pierce the bottom of the crust with a #fork{}. Line with parchment paper and fill with pie weights or dried beans. Refrigerate ~{30%minutes} until firm.

Place onto the preheated baking sheet and reduce oven to 200°C. For a fully baked crust, bake ~{20%minutes} to ~{30%minutes} until golden. For a partially baked crust, bake ~{5%minutes} to ~{10%minutes}.

For a shiny finish, whisk @egg yolk{1} with @cream{1%tbsp}. Remove weights and parchment, brush crust with egg wash, and bake ~{3%minutes} to ~{5%minutes} until dry and shiny. Cool completely before filling.