½cup(113g) unsalted buttercut into ½ tablespoon pieces and frozen
To make the pie dough, in a large mixing bowl with a paddle attachment, mix together flour and salt. Alternatively, you can use a pastry cutter, instead of stand mixer.
Add frozen butter cubes and egg yolk. Mix on lowest/stir speed until the butter pieces are about pea-size.
Add ice water one tablespoon at a time, until the dough forms into a ball. Depending on humidity, you might not need all the water, or you might need additional couple of tablespoons. That’s why you need to add it one tablespoon at a time until big clumps of dough sticks together. Too much water will make the dough too sticky and hard to work with. TIP: Don’t be alarmed if you see small pieces/swirls of butter in the dough, that’s exactly what you want to see! Those butter pieces will melt during baking and create the most tender and flaky crust.
Form the dough into a ball and flatten it into a disk. Wrap it in a plastic wrap and refrigerate for at least 1 hour, or up to 3 days. Or place it in a freezer bag and freeze for up to 3 months.
To blind bake a pie crust, roll the pie dough into 10 to 11-inch circle on a lightly floured surface. Wrap the dough around rolling pin and carefully transfer it onto baking pan. Fold the edges out and roll until it meets the pie pan. Crimp the edges any which way you like, or as shown above.
Place the crust in the fridge for at least 30 minutes.
Meanwhile, preheat the oven to 350°F (177°C).
Cover the crust with aluminum foil and pour pie weights, or raw beans/rice (I use raw beans. And no, you can't use those beans, used as pie weights, for cooking.)
Bake for 15 minutes, and then carefully remove foil and pie weights. Using a fork, pierce holes all over the crust to prevent bubbles and air pockets throughout the crust. Bake for another 10-15 minutes, or until golden brown.
This recipe can be easily doubled for double-crust pies.