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1
Sift the flour and salt together into a medium bowl.
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2
Using a pastry blender or your fingertips, cut the butter into the flour mixture until it resembles coarse meal.
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3
Sprinkle 10 tablespoons ice water over the mixture and use a fork or the pastry blender to toss the mixture together, adding more water, a little at a time, until you can gather the dough into a ball with your hands.
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4
Handling the dough as little as possible, form it into two balls and wrap them in plastic wrap.
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5
Refrigerate the dough for at least 1 hour or up to 2 days.
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6
You can even freeze the dough for up to 1 month; thaw it in the refrigerator for 1 day before using it.
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7
To roll out the dough: Work with one ball of dough at a time.
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8
Sprinkle the work surface with a little flour.
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9
Unwrap the dough and place it on the flour.
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10
Starting in the center and using even pressure, roll the rolling pin away from you toward the outer edge.
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11
Give the dough a 1/4 turn, sprinkle with more flour and roll out from the center again.
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12
Repeat the rolling, turning and flouring until you have a circle about 1/8-inch thick.
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13
Hold the pie plate over the dough to make sure the circle is about 2 inches wider than the plate all around.
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14
To lift the pie crust: Wrap the dough over the rolling pin and lift it over the pie plate.
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15
Unroll the dough evenly onto the plate.
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16
Gently press the dough into the bottom.
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17
If making a single-crust pie, trim the excess, roll the edge under, then crimp as in the picture above.
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18
If making a double-crust pie, spoon the filling into the bottom crust, roll out the second ball of dough and cover the filling.
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19
Press the edges together to seal the two crusts.
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20
Trim away the excess, leaving 1 inch hanging over the edge.
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21
Roll the edge under then pinch the edge to crimp, as above.
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22
With the tip of a knife, cut 2 or 3 slits in the top crust so the steam can escape while baking.
