Add <quantity>300<unit>g</unit></quantity> of all-purpose flour to a large bowl

Add <quantity>½<unit>tsp</unit></quantity> of salt and mix

Add <quantity>225<unit>g</unit></quantity> of cold, cubed butter

Quickly cut the butter into the flour mixture until pearl size beads are formed

Add <quantity>100<unit>ml</unit></quantity> of cold water, <quantity>50<unit>ml</unit></quantity> at a time. Stir to incorporate

Quickly and firmly knead the dough until it comes together. Divide into two equal pieces and form two balls

Wrap each ball in cling film and flatten slightly

Refrigerate for at least 30m until chilled and smooth

The all-butter pie crust is now ready

Preheat the oven to <temperature>160<unit>°C</unit></temperature>

Generously dust a clean surface with all-purpose flour and place the dough on it. Roll out the dough, working from the center outward until you reach the desired size and thickness

Fold the dough in half, then in quarters. Place it in a round pan, with the pointed tip in the center. Unfold it, making sure it is well centered

Roll the edges of the overhang dough inward, creating a “tube” of dough along the edge of the pan. Drop your thumbs to the outside of the pie pan and press the rolled dough onto the sides using your fingers to seal it

Crimp the edge of the pie by pressing it between your first finger and thumb on one hand and your first finger on the other. Press firmly to keep the shape intact

Make an egg wash by placing <quantity>1</quantity> egg and <quantity>1<unit>tsp</unit></quantity> of water in a small bowl. Whisk to combine

Brush the edges and sides of the crust

Line the crust with a double layer of parchment paper and cover it with dried beans or baking weights. Spread the weights well to support the edges

Bake the pie crust for 15m or until dry and just barely golden

Remove the weight and let to cool down before filling it

The Par-Baked crust is ready