• Using a food processor, mix together butter, flour and salt. Mix for 2-3 seconds until the dough forms small chunks.
• Add water, one tablespoon at a time, to the mixture and mix for 10 seconds. Continue adding water until the dough starts to form large clumps. Be careful not to add too much water.
• Place the dough onto a lightly floured surface, and press the dough into the shape of a ball using your hands. Divide the dough into two evenly sized pieces. You carefully flatted each piece to form a disc. Wrap each disc in 2 layers of plastic wrap and immediately place them in the refrigerator for at least 1 hour. Be careful not to overwork the dough.
• Lightly flour your workspace and remove the dough from the refrigerator. Using a rolling pin, evenly roll the dough into a circle. Roll the dough until it is 3 inches larger than your pie dish.
• Transfer the dough to a pie dish by folding it in half and then into a quarter. Carefully unfold the dough in the pie dish. Once the dough has been arranged in the dish, you can create your crust pattern.
• Cover with plastic wrap and refrigerate for an additional 30 minutes. Remove the crust from the refrigerator and fill with your prepared filling. Follow the baking instructions for the pie filling.

Pre Baked Crust

• Remove the dough from the refrigerator and poke holes in the bottom and sides of the pie crust using a fork. Line the bottom of the crust with parchment paper and fill the bottom of the crust with pie weights or dry beans (this helps prevent shrinking). Place the dough-lined dish on a baking sheet and place in the oven. Bake for 20-25 minutes or until the crustturnsy golden brown.