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1
In a large bowl, combine the flour and salt.
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2
Using a pastry blender or fork, cut in the butter until the mixture is coarse and crumbly.
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3
Sprinkle 3 to 4 tablespoons water over the mixture 1 tablespoon at a time while stirring the mixture with a fork.
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4
Add enough water to make the dough cohesive.
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5
Gently gather the dough with your hands and pat it firmly into a ball.
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6
(This dough is best when rolled out immediately.)
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7
To roll out the dough, press it into a 7-inch circle on a sheet of plastic wrap.
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8
Place another large sheet of plastic wrap on top of the dough.
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9
Roll the dough from the center into a 12-inch circle, flipping the dough (including the plastic) once or twice while rolling.
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10
With each flip, lift the plastic wrap from the surface of the dough to let the dough stretch, and then lay it back on the dough.
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11
When finished, lift the top piece of plastic wrap off the dough.
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12
Invert the dough, holding it from the underside with the remaining plastic wrap, into a 9-inch pie pan.
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13
Gently press the dough to mold it to the shape of the pan.
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14
Peel the plastic wrap off the dough.
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15
Trim the edges, leaving 1/2 inch of dough overhanging.
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16
Fold the overhanging dough under and crimp the edges to form a decorative rim.
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17
Chill until ready to use.
