Instructions

1. In a large mixing bowl, combine the all-purpose flour and salt. Whisk together to ensure even distribution of salt throughout the flour.
2. Remove the chilled butter from the refrigerator and dice into small, uniform cubes (approximately 1/4 inch). Cold butter is crucial for creating a flaky pie crust.
3. Add the cold, diced butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse, pea-sized crumbs. This process should be done quickly to prevent the butter from warming.
4. Prepare ice water by filling a small bowl with water and adding several ice cubes. Measure out 1/4 cup of the very cold water.
5. Gradually add the ice water to the flour-butter mixture, one tablespoon at a time. Gently mix with a fork or your hands until the dough just begins to come together. Be careful not to overmix.
6. Form the dough into a flat disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes. This resting period allows the gluten to relax and the butter to firm up, which helps create a tender, flaky crust.
7. After chilling, remove the dough from the refrigerator and let it sit at room temperature for 5-10 minutes to soften slightly.
8. On a lightly floured surface, roll out the dough into a circle approximately 1/8 inch thick and 2 inches larger than your pie dish.
9. Carefully transfer the rolled dough to your pie dish, gently pressing it into the bottom and sides. Trim the excess dough, leaving a small overhang for crimping.
10. Crimp the edges of the pie crust by pinching the dough between your thumb and forefinger to create a decorative border.
11. If the recipe calls for a pre-baked crust, prick the bottom of the crust with a fork and blind bake at 375°F (190°C) for 15-20 minutes with pie weights or dried beans.