Shortcrust Pastry

Gather all ingredients.

Pulse flour and salt together in a food processor. Add butter and pulse until mixture looks like coarse crumbs with pea-size pieces of butter remaining. Add water gradually, 1 tablespoon at a time, pulsing just until the dough begins to come together. Wrap and chill dough for 60 minutes or up to overnight.

Roll dough to a 12-inch round on a lightly floured surface.

Gently transfer to a 9-inch pie plate or 10-inch fluted tart pan with a removable bottom. Flute edges of pastry as desired for the pie plate or trim even with the rim of the tart pan.

Chill the pie crust for 1 hour before baking as directed in your pie recipe.

For fillings that don’t require further baking, blind bake the crust first. To do this, line the chilled crust with foil or parchment paper and fill it with pie weights or dried beans. Bake at 400 degrees F (200 degrees C) for 30 to 35 minutes.