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1
In the bowl of a food processor combine the butter, flour and salt.
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2
Pulse, pulse, pulse until the mixture looks like finely grated cheese.
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3
Add half of the ice water and pulse again.
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4
The mixture should start to come together to form a rough ball; if it still seems dry add the remaining water and pulse until it has formed a rough ball.
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5
Remove the mixture from the food processor to a clean work surface and form it into a disk.
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6
Wrap in plastic wrap and refrigerate for at least 1 hour.
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7
This can be done a few days in advance.
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8
When using the dough, remove it from the refrigerator 20 to 30 minutes before using to allow it to soften up a bit.
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9
Dust the dough and a work surface with flour.
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10
Using a rolling pin, roll the dough out evenly in all directions.
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11
In between rolls it is a good idea to rotate the dough a quarter of a turn and dust it lightly with flour if it feels tacky.
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12
This will prevent the dough from sticking to the work surface and help it to roll out evenly.
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13
Roll the dough into a circle about 1/8-inch thick.
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14
Lay the dough in a lightly greased 9-inch pie plate.
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15
There should be about a 1/2-inch of dough hanging over the sides of the pie plate.
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16
If there is more than that, trim it with a sharp pair of kitchen shears.
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17
Fold the dough underneath itself around the rim of the pie plate and pinch or crimp into desired shape.
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18
Fill the dough with desired filling and bake according to the recipe you are using or dock (poke holes all over the dough with a fork) and blind bake.
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19
To blind bake: Line the dough with foil and fill with pie weights, raw rice, or dried beans.
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20
Bake in a preheated 425 degrees F oven for 10 to 12 minutes, remove the foil and beans and bake for 2 to 3 minutes more.
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21
Remove the pie shell from the oven and cool.
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22
The dough should be golden and crisp.
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23
Continue with desired filling.
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24
Voila!!
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25
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