All Butter Pie Crust
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup butter, diced and chilled
1/4 cup of ice water
1. Combine flour and salt in food processor. Add butter and process until it resembles coarse crumbs. Stir in water, one tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate 4 hours or overnight. (Um, who has that kind of patience? Mine refrigerated for about 1/2 hour, but you probably should do it a bit longer if you can stand it!)
2. Roll out dough to desired size
and press into pie plate. Chill until ready to bake.
3. At this stage, if you are making a pre-baked pie crust, poke the bottom of the crust several times with a fork. This will ensure that your crust will not bubble during baking. You can also cover the bottom of the shell with parchment paper or aluminum foil and weight it down with dry beans or pie weights. Bake at 350 degrees for 15-18 minutes, checking during baking to make sure it is not bubbling up. If it is, poke the bubbles with a fork and they should collapse, giving you a flat crust.
This recipe makes one crust. Double recipe to make a two-crust pie.