For those that struggle, here is the Perfect Pie Dough Recipe.
This recipe makes enough Dough for:
1 - 9" Double Crust
2 - 9" Single Crusts
10 - 3" Individual Crusts
2 1/2 C Flour
1 tsp Salt
1 tsp Sugar
12 TBS Salted Butter, Chilled and Cubed into small pieces.
In a Food Processor:
Pulse to combine well
Pulse after each small addition.
It should resemble Coarse Meal texture.
Continue pulsing adding the Cold Water in a slow stream.
Process until it comes together into a ball.
Remove the Dough.
Place on a Floured Surface.
Knead until fully combined, adding a small amount of Flour if needed.
You'll know when it feels like Pie Dough.
Divide in half.
Wrap in Plastic Wrap.
Refrigerate 2 hours or overnight.
Remove the Dough and allow to rest at room temperature for 20 minutes.
It should be slightly softened but remain cold.
Roll out on a lightly floured surface, 1/8" thick.
Place it in the size of the Pie Pan you've chosen to make.
If you're making a Non Baked Pie, Meringue Pie or Cream Pie you'll Pre Bake the Crust according to the following directions, otherwise you'll fill your Pie and Bake it according to the recipe directions.
Preheat the Oven to 350 degrees.
Cut out a Circle of Parchment Paper to fit into the Pie Shell.
Fill it with Pie Weights or Dried Beans.
Bake for 15 minutes.
The edges should just begin to turn a light golden brown and it should begin to pull away from the
edge of the pan.
Remove the Weights and Paper and continue baking for an additional 5 - 10 minutes.
Remove the Pan to a rack to cool completely.
Fill according to your chosen Pie recipe.
Peace in the Kitchen!