Preparation: Add the flour and salt to the bowl of the food processor, and process until mixed. Add the butter cubes and pulse until the butter and flour mixture turns into a course pebble-like consistency. Add ¼ cup of the ice water through the top of the processor while you continue to pulse. We are looking for the dough to “just” come together so you might need to add 1-3 more tablespoons of the ice water to make this happen.

Once the dough comes together, dump it out of the processor onto a lightly floured work surface and push it together into a ball. It should not be crumbly, nor too moist. You can add a little flour or water to your hands to adjust this. Once it comes into a ball, shape it into a flat disc, making sure not to handle the dough too much once it comes out of the processor. (If you are making a top and bottom divide the dough into two flat discs, one a bit larger than the other.) Place the dough disc(s) in a plastic bag. Refrigerate until use.

Take out of refrigerator ten minutes before use.

Make sure you are making a pre-baked pie crust you poke little holes in the bottom of the pie crust dough before baking it, this allows the steam to escape while its baking and so it doesn’t puff up. You don’t need to do this with a filled pie.