Give your pie the base it deserves.
8 ounces low protein all-purpose flour, such as Gold Medal Blue Label , plus more for dusting1 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weightDirectionsWhisk flour, sugar, and salt together in a medium bowl. Cut butter into cubes no smaller than 1/2-inch, and toss with flour mixture to break up the pieces. With your fingertips, smash each cube flat—that's it! No rubbing or cutting.
Crimp or shape crust as desired. Repeat with remaining dough. Wrap with plastic and refrigerate at least 2 hours and up to overnight. Use as directed in your favorite recipe.Using as much flour as needed, roll one piece into a 14-inch circle; this size allows ample room to line the pie plate, with enough overhang to form a generous border. At smaller sizes, the dough will fall short, making it difficult to seal the edges, and the thicker dough will not crisp as intended.
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