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1
In a food processor, pulse the flour and salt 5 or 6 times to fluff up the flour with air.
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2
Add the butter and pulse until the mixture resembles coarse crumbs.
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3
Do not overmix.
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4
Add the ice water and process by pulsing until the mixture just starts to stick together (if processed too much, the dough wont be flaky).
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5
Divide the dough in half and flatten slightly into 2 disks.
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6
Flour the dough a little and place each disk between 2 pieces of waxed paper.
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7
Wrap well with plastic wrap and refrigerate for 1 hour or more, until ready to use.
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8
Place 1 disk on a lightly floured surface.
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9
Roll the dough into a circle about 2 inches larger than the pie pan.
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10
This dough is easy to roll out thinly.
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11
To prevent cracks or tears, lift the dough by rolling it back onto the rolling pin, then roll it over your dish.
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12
Gently press the dough into the bottom of the pie pan.
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13
Fill the pie with the filling of your choice.
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14
Roll the second crust and place over the filling.
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15
Press the edges together and flute by pinching the dough together with 2 fingers.
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16
Cover the edges of the crust with strips of aluminum foil to prevent the crust from getting too brown.
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17
Remove the foil during the last 5 to 10 minutes of baking.
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18
For a prebaked bottom crust, preheat the oven to 350F.
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19
Prick the bottom and sides of the crust with a fork.
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20
Bake for about 10 minutes, or until lightly browned.
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21
Cool before filling.
