Directions

• In a large bowl, whisk together the flour and salt to combine.
• Add the butter, tossing the cubes in the flour to coat. Rub the butter into the flour until it is the size of walnut halves (for a flaky crust) or peas (for a mealy crust).
• Make a well in the center, and add the water a few tablespoons at a time and mix just until the dough comes together.
• Wrap the dough in plastic and chill well before rolling, forming, and baking.
• Take the dough out of the fridge and plastic wrap.
• To Roll Out the Dough:
  Lightly dust a work surface with flour, and lightly dust a rolling pin, if desired. Roll out the dough to about ¼ inch thick, rotating it as you work to help prevent it from sticking.
• Fold the dough tree or four times. On every fold dust it with flour.
• To transfer the dough to the pie pan, gently roll it up around a rolling pin and then unfurl it.
• To Prepare the Edge for Crimping:
  On a single crust pie, use knife or scissors to trim away the excess dough, leaving about ½ inch excess all the way around the outside edge of the pie plate.
• Tuck this excess dough under, pressing gently to make it flush with the edge of the pie plate. 
• On a double crust pie, gently press the top and bottom crust together to flatten the dough slightly, then trim the excess and tuck under ss directed for a single crust pie.
• To Par-Bake the Dough:
  Dock the crimped single crust pie dough with a fork and chill it well for at least 30 minutes. Cut a piece of parchment paper slightly larger than the diameter of a pie plate and press it into the base of the pie plate. Fill the pie plate with pie weights or beans to the top inner rim. Bake in a 425°F oven until the edges begin to lightly brown, which should take about 15-17 minutes.
• Remove the parchment paper and pie weights, and return to the oven until the lower portion of the crust appears dry and set, 2-3 minutes more. Cool completely before filling.
• Bake it until is fully golden brown. After removing the pie weights, bake for 5-7 minutes. Cool completely before filling