Combine 10 ounces of all-purpose flour with 1 teaspoon of kosher salt and dump it into a food processor using the blade attachment. Pulse a few times to combine

Using the grating attachment and allowing it to spin, press two sticks of thoroughly frozen unsalted butter through the feed tube and into the flour mixture. Remove from processor and add mixture to a bowl. Toss to make sure that all of the butter is coated in flour

Slowly begin to add 1 tablespoon of ice water at a time to the mixture. The amount will depend on many different factors, so continue adding the ice water slowly and mixing the dough together until it just starts to hold its shape. It took about 16 tablespoons for me.

Turn the dough out onto a flat work surface and gently knead it into one cohesive mass. Don’t worry if the dough looks a little dry and crumbly because it will continue to hydrate once it is placed in the fridge. Take a knife and divide the dough into two slices. 

Wrap the dough in plastic and pat it out into a thick round disc so that the dough is easier to roll out later. Place the dough into the fridge and let sit for at least 30 minutes.

After 30 minutes has passed, the dough should be nice and firm and should look like it has hydrated nicely. In addition, it should be visibly dappled with little bits of butter. Take half of the dough, wrap with plastic, and place it back into the fridge for later. 

On a flat work surface that is covered with flour, and adding flour as needed, roll the dough out to a diameter that is one to two inches wider than the pie plate you intend to use

Once the dough is rolled out to your desired specifications, use your rolling pin to lift it up over countertop and transfer it over to your pie plate

Instead of pressing the pie dough into the corners, lift and drop it into the corners to avoid stretching the pie dough. Make sure that the dough is generously hanging over the sides of the plate. Place it into the fridge and let sit for 30 minutes. 

Once 30 minutes has passed, line the pie dough with aluminum foil and fill it with the pie weight of your choice, such as rice. Place in a 400 degree Fahrenheit oven for 12 to 15 minutes until lightly brown. Remove the foil and “dock” the crust by poking several little holes in the bottom of the crust using a fork. Place back into the oven for another 7 to 9 minutes until a little more golden brown

After the crust is removed from the oven, let it cool for a few minutes before using a fork to poke and deflate any puff ups. Trim off the excess pie dough around the circumference