Cut butter up and place back in refrigerator until ready to use.
Combine flour and salt in food processor bowl.
Pulse 2 or 3 times to insure it is mixed.
Add butter, a couple of pats at a time.
Pulse until mixture is crumbly.
Add water, one tablespoon at a time, pulsing after each, just until dough holds together.
Turn out onto a piece of plastic wrap.
Wrap ends over and flatten into a disc.
Refrigerate for 15 minutes.
Turn out onto a piece of parchment paper sprinkled with flour.
Sprinkle top of dough with flour.
Roll out into a large circle.
Lift parchment with dough on it.
Place pie plate on top and invert.
Straighten crust, if needed.
Trim.
To Blind Bake This Pie Crust:
Place a piece of parchment paper over crust and fill with pie weights. (If you don't have pie weights, use rice or dried beans.)
Bake at 375 degrees for 20 minutes.
Remove weights and parchment paper.
Return to oven for another 10 minutes.
Notes
Substitutions:
If you don't have unsalted butter, forgo adding the salt and just use salted butter.
To make this recipe vegan, use your favorite vegan butter!
Expert Tips:
Make sure you only add water 1 Tablespoon at a time!
If you are blind baking the crust and don't have pie weights, don't fret! You can use rice or dried beans.
If you want a flakier crust, leave a few chunks of butter when you are processing. But, if you want a more tender crust, process it until the mixture is crumbly.