Pie Crust (Pâte Brisée)

I've used essentially this formula for years, if not decades at this point. I'm still not a great pastry cook, but I've made many a good fruit pie and quiche using this basic crust recipe. I've always made it as an all-butter crust, but you can do half lard if you so choose.

Pie Crust (Pâte Brisée)
based on Simply Recipes
makes single crust

Instructions:
1.25 cups (160 g) all-purpose flour, plus extra for rolling
1/2 tsp. salt
1/2 tsp. sugar (1.5 tsp. if for a sweet recipe)
1 stick butter (112g.) butter, chilled and cut into small pieces
3-4 Tbsp. ice water

Option:
- replace half of butter with lard

Ingredients:
1. In a food processor, combine flour, salt, and sugar. Pulse to combine.
2. Add the butter, half at a time and pulse until mixture is coarse and mealy.
3. Add 2 Tbsp. of ice water to mixture and pulse until just combined. Slowly add more ice water tsp. at a time, pulsing a few times after each addition until mixture just holds when pinched between two fingers.
4. Turn crumbly mixture out onto counter, and fraisage: press the heel of your hand down on the crumbly mixture 4-6 times, to make crust flakier.
5.  Form dough into a flat disk. Cover with plastic wrap.

Later use:
- Freeze for up to a month.

Immediate use:
1. Refrigerate dough disk for an hour or more.
2. Take out of fridge and let sit for 10-15 minutes. Between 2 sheets of wax paper, roll dough out into desired size and shape to about 1/8 inch thickness. Gently massaging together any cracks that form in the dough.
3. Line pie or tart pan with dough, trimming excess. Line inside of crust with aluminum foil.
4. Freeze for at least 15 minutes before use. This will help prevent crust shrinkage.
5. Preheat oven to 425 F. Do NOT defrost crust before blind-baking.
6. Take crust out of the freezer. Poke holes across the bottom of the crust with a fork. Then foil line crust and fill with dried beans, rice, sugar, or pie weights.
7. Place crust in oven, turn temperature to 400 F, and bake for 10-15 minutes until raw dough look is gone
8. Take crust out, remove pie weights and foil. Decrease heat to 350 F and bake for another 10-15 minutes until starting to brown if baking crust again or 15-20 minutes until fully golden brown if making a no-bake pie.