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<br>For the Dough: Whisk flour, sugar, and salt collectively in a medium bowl. Cut butter into cubes no smaller than 1/2 inch, and toss with flour mixture to interrupt up the items. Together with your fingertips, smash each cube flat-that is it! No rubbing or cutting. Stir in water, then knead dough in opposition to sides of the bowl until it comes collectively in a shaggy ball. Dough temperature should register between 65 and 70°F (18 and 21°C); if not, refrigerate briefly earlier than rolling and folding (see note). Make the Layers: On a generously floured work floor, roll dough right into a roughly 10- by 15-inch rectangle. Fold the 10-inch sides to the center, then shut the newly formed packet like a book. Fold in half as soon as more, bringing the quick sides collectively to create a thick block. Divide in half with a sharp knife or bench scraper. Dough temperature ought to nonetheless be somewhere between sixty five and 70°F (18 and 21°C); if not, refrigerate briefly before proceeding (see notice).<br><br><br><br>For Single-Crusted Pies: Using as a lot flour as needed, roll one piece right into a 14-inch circle; this measurement allows ample room to line pie plate, with enough overhang to type a generous border. At smaller sizes, dough will fall brief, making it troublesome to shape edges, and thicker dough won't crisp as meant. Transfer to 9-inch pie plate; dough must be straightforward to handle, and won't require any special procedures to maneuver. Dust off excess flour with a pastry brush, using it to nestle dough into corners of pan. With scissors or kitchen shears, trim edge in order that it overhangs by 1 1/4 inches. 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Wrap each parts in plastic and refrigerate no less than 2 hours and up to in a single day. Use as directed in your favorite recipe; after filling pie and sealing crusts together, refrigerate half-hour earlier than baking. For a Blind-Baked Pie: Adjust oven rack to decrease-center position and preheat to 350°F (180°C). Line pie shell that has been chilled for at the least 2 hours (as outlined in Step 3) with giant sheet of aluminum foil, pressing so it conforms to curves of plate. Fill to brim with sugar, transfer to a half sheet pan, and bake till totally set and golden around the edges, 60 to seventy five minutes. Fold lengthy sides of foil toward middle, collect short sides, and use each palms to carefully switch sugar to heat-protected bowl. Let sugar cool to room temperature. 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