Preparation

Make the dough

• 将面粉，糖和盐放入一个中等大小的碗中，然后用橡胶刮刀或叉子搅拌混合。将黄油加入碗中。在指尖之间擦拭冷块黄油，将黄油涂在面粉中，形成小（大约1/4英寸）的脂肪。
• Drizzle 3 Tbs. ice water over the flour mixture. Stir with the spatula or fork, adding 1 Tbs. more water if necessary, until the mixture forms a shaggy dough that’s moist enough to hold together when pressed between your fingers.
• 用富裕的手轻轻聚集并将面团压在一起，然后将其形成光滑边缘的磁盘。将面团用塑料包裹至少1小时，但最好是2至4小时，然后再滚动。

Roll the dough

• Let the chilled dough sit at room temperature to soften slightly—it should be cold and firm but not rock hard. Depending on how long the dough was chilled, this could take 5 to 20 minutes. When ready to roll, lightly flour the countertop or other surface (a pastry cloth, silicone rolling mat, or parchment on a counter also works great) and position the rolling pin in the center of the dough disk. Roll away from you toward 12 o’clock, easing the pressure as you near the edge to keep the edge from becoming too thin. Return to the center and roll toward 6 o’clock. Repeat toward 3 and then 9 o’clock, always easing the pressure at the edges and picking up the pin rather than rolling it back to the center.
• 继续“绕着时钟滚动”，旨在在每次通行证上进行不同的“时间”，直到面团直径为13至14英寸，厚约1/8英寸。尝试尽可能多地使用滚动销。每次通过后，检查面团是否没有用长凳刀（面团刮刀）抬起面团。仅根据需要回流 - 进程面粉制成更干燥，更坚硬的外壳。每次提起面团时，都会转弯四分之一以帮助厚度。

Line the pie plate

• 将面团轻轻地将面团折叠成两半并将其展开到板中，将面团轻轻地转移到9英寸的馅饼板上。在锅上排队时，请勿拉伸面团，否则烘烤时会弹出。轻轻抬起面团的外边缘，使您有足够的松弛度以在锅的侧面排列，而无需伸展面团。
• Trim the overhanging dough to 1 inch from the edge of the pan. Roll the dough under itself into a cylinder that rests on the edge of the pan.

压接边缘

• To crimp the edge, have one hand on the inside of the edge, and one hand on the outside, and use the index finger of the inside hand to push the dough between the thumb and index finger of the outside hand to form a U or V shape. Repeat around the edge of the pie plate, creating a crimped edge whose individual flutes are about an inch apart. As you are going along, if you notice that the edge is not perfectly symmetrical and that the amount of dough you’ll have to crimp seems sparse in places, take a bit of trimmed scrap, wet it with a drop or two of water, and attach it to the sparse area by pressing it firmly into place.
• Prick the sides and bottom of the crust all over with a fork. Refrigerate until firm, about 1 hour or overnight. This will relax the dough and help prevent the edges from caving in.

盲烤面包皮

• Position a rack in the center of the oven and heat the oven to 425°F. Line the chilled piecrust with foil and fill it with dried beans or pie weights. Bake for 15 minutes; remove the foil and the beans or weights. Reduce the oven temperature to 375°F.
• Bake until the bottom looks dry but is not quite done and the edges are light golden, 5 to 7 minutes more. Let cool on a rack while you prepare the filling.

Make Ahead Tips

This pie dough can be made ahead and refrigerated overnight or frozen (before or after rolling) for up to 3 months. Simply transfer the dough to the refrigerator the night before you plan to make pie, and it’ll be ready to go.