Ingredients

• 1 1/4 cups of flour
• 1/2 teaspoon of salt
• 1/2 cup of unsalted Kerrygold butter - cold and cubed
• 3-4 tablespoons of water, iced

Instructions

1. In a large mixing bowl, whisk together the flour and salt.

2. Add the cold, cubed butter to the flour mixture.

3. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs with some larger pea-sized pieces of butter remaining.

4. Gradually add the ice water, 1 tablespoon at a time, mixing gently with a fork or your hands until the dough just starts to come together. Be careful not to overwork the dough.

5. Gather the dough into a ball, flatten it into a disk, and wrap it tightly in plastic wrap. Refrigerate for at least 30 minutes (or up to 2 days) before rolling out.

6. When ready to use, remove the dough from the refrigerator and let it sit at room temperature for a few minutes to soften slightly.

7. On a lightly floured surface, roll out the dough into a circle about 12 inches in diameter, or large enough to fit your pie dish with some overhang.

8. Carefully transfer the rolled-out dough to your pie dish, gently pressing it into the bottom and sides. Trim any excess dough and crimp the edges as desired.

9. Pre-baking Preheat your oven to the temperature specified in your pie recipe.

10. Line the chilled crust with parchment paper or aluminum foil, making sure to press it firmly against the crust's surface.

11. Fill the lined crust with pie weights, dried beans, or uncooked rice, distributing them evenly to weigh down the crust.

12. Place the pie dish on a baking sheet and bake in the preheated oven for about 15 minutes.

13. After 15 minutes, carefully remove the parchment paper or foil along with the weights

14. Return the crust to the oven and continue baking for another 5-10 minutes, or until the crust is golden brown and fully cooked through.

15. Once baked, allow the crust to cool completely before filling it with your desired pie filling.