Buttery Pie Crust Recipe

Lightly grease a 9-inch (23-centimeter) pie dish with butter. Set aside.

Sift the flour, sugar and salt in a large bowl.

Add the butter, then rub the butter into the flour with fingertips until it resembles fine breadcrumbs.

Make a well in the centre.

Add 4 tablespoons of ice cold water, then mix with a blunt knife in a cutting action until the mixture comes together to form small beads. Use extra water as needed.

Place a sheet of parchment paper onto a clean work surface.

Gently gather the pastry together into a ball, then transfer onto a parchment paper.

Place another piece of parchment paper over the top of the pastry.

Roll the pastry out between the 2 sheets of parchment paper unit large enough to fit a 9-inch (23-centimeters) pie dish, about 12 inches in diameter.

Remove the top sheet of parchment paper.

Gently place hands underneath the pastry, then carefully roll the pastry into the pie dish, parchment paper side up. Remove paper.

Trim the edges, leaving about 1 inch of overhang to pinch or flute the edges.

Refrigerate for 20 minutes.