Gather the ingredients - * Flour * Butter * Cornstarch * Salt * Ice water
- Add the flour, cornstarch, and salt to a large bowl and stir to combine. - Add the cold cubed butter.
Use a pastry blender (or two knives) to cut the butter into small pieces (about the size of peas).
Next, add 1/3 cup of water and stir to combine. If the dough is still crumbly and not holding together, add more ice water 1 tablespoon at a time - just until the dough comes together when pinched.
Turn the dough out onto a lightly floured surface and shape it together into a 1" thick disc. Wrap the dough in plastic and place it in the fridge to chill for at least 2 hours (or overnight).
– When the dough has chilled, place it onto a lightly floured surface again and roll it to a 1/4" thick circle, making sure it is at least 12" in diameter. – Carefully transfer the pie crust to a 9" pie pan. Trim any excess crust with scissors and crimp or flute the edge. Poke the bottom of the pie a few times with a fork.
Place the crust in the freezer to chill while you prepare your desired filling.