Blind-baked pie crust (shrinkage avoided)

Chop ice-cold butter into pieces; combine flour, butter and salt, add water until the dough just comes together.

Refrigerate the dough overnight. Roll out cold with plenty of flour, leaving visible pieces of butter for a flaky crust.

Lift and drop the dough into the pie pan without pressing or stretching; trim and shape.

Refrigerate the shaped crust at least 20 minutes, longer is better (an hour here).

Dock all over with a fork to prevent large bubbles; crimp the edges, which also helps prevent shrinking.

Line with crinkled parchment and fill to the rim with beans to prevent shrinking and keep the bottom flat.

Blind bake until crisp and starting to puff, then fill and finish baking.