All-butter double pie crust

Combine the flour and kosher salt and pulse a few times in a food processor with the blade attachment.

Switch to the grating attachment and press the frozen butter through the feed tube into the flour, then turn out into a bowl.

Toss so the butter is coated in flour, then add the ice water slowly, mixing until the dough just starts to hold its shape.

Turn out and gently knead into one cohesive mass; it can look dry and crumbly because the flour keeps hydrating in the fridge.

Wrap in plastic, pat into a thick round disc and refrigerate at least 30 minutes, keeping everything as cold as possible until baking.

Divide in half; return one half to the fridge.

On a well-floured surface, roll out to a diameter one to two inches wider than the pie plate.

Lift the sheet up on the rolling pin and transfer it to the pie plate.

Lift and drop the dough into the corners rather than pressing it, leaving it generously overhanging, and rest another 30 minutes in the fridge.

Line with aluminum foil, fill with pie weights and bake at 400F for 12 to 15 minutes until just turning lightly brown.

Remove the foil and dock the base with a fork, then bake another seven to nine minutes until a little more golden brown.