1 1/4 cups all-purpose flour, 1/4 teaspoon of salt, 1/2 cup of chilled and diced unsalted butter (equals 1 4-oz stick of butter), 3 tablespoons of ice water.
In a large bowl, combine flour and salt. Cut the butter into the mixture until the mixture resembles coarse crumbs. Stir in the water, a tablespoon at a time, until the mixture forms a ball. Wrap the ball of dough in plastic and refrigerate for 4 hours or overnight.
Roll out the dough to fit a 9-inch pie plate. Place the crust in the pie plate. Press the dough evenly into the bottom and sides of the pie plate. See pie instructions for final baking.
We recommend using a high butterfat butter, as it will give you a scrumptious pie crust with a flaky texture.