• Slice butter and place back in refrigerator until ready to use.
• Combine flour and salt in food processor bowl fitted with the dough blade.
• Pulse 2 or 3 times to insure it is mixed.
• Add butter, a couple of pats at a time, pulsing after each addition.
• 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 tightly.
• Flatten into a disc.
• Refrigerate for 15 minutes.
• Remove plastic and place on a piece of parchment paper sprinkled with flour.
• Sprinkle top of dough with flour.
• Roll out into a circle that is ⅛ inch thick.
• Fit dough into pie plate.
• Press gently along the bottom and sides to ensure there are no air bubbles. 
• 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℉/190℃ for 20 minutes.
• Remove weights and parchment paper.
• Return to oven for another 10 minutes.