1stick unsalted butterchilled and cut into 8 pieces
Using a food processor with the metal blade attachment, pour flour salt and butter in. Pulse until mixture is the texture of coarse meal. While you are pulsing the food processor, add ice water through the feed tube. Process until clumps form, don’t let it form one solid ball.
On a floured surface, roll to an 11” circle, press into pie pan and trim dough to your liking.
Prick bottom and sides with a fork or toothpick and refrigerate until firm, about 30 minutes in the fridge, or 15 minutes in the freezer.
If you’re wanting pie crust on the top of the pie, double the recipe, roll two separate rounds, fill your pie with desired filling and top with your second round of dough. Bake according to the filling’s instructions.
If your pie crust needs to be blind baked, bake the crust in an oven preheated to 425℉ until golden and crisp, about 15 minutes. To prevent shrinking, line it first closely with foil and fill with dried beans or pie weights.