1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup butter, chilled and diced
1/4 cup ice water
In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.
Tips: keep it cold & work it sparingly. Chill water in the freezer until ice crystals begin to form. Cut very cold UNSALTED butter into cubes & cut it in the flour & salt with a pastry blender (or pulse in food processor) until it resembles coarse crumbs. Transfer to large bowl & gently toss water into crumbs 1 tsp at a time with a fork. Do not use food processor to incorporate water - it's too easy to overwork the dough. The dough should have small bits of butter - this makes the crust flaky. Cool off hands under cold water, pat dry, gather the crumbs into a flattened ball, wrap in plastic, and refrigerate. Refrigeration is necessary b/c it allows the gluten to relax and prevent shrinkage. You may need to roll out the dough twice. First roll out is usually crumbly, uneven, and has large breaks. Gently gather in edges to form another ball, flip it smooth side up, and roll out again. Smooth, round, even crust should be easier the second roll out.
Per Serving: 173 calories; 11.7 g fat; 14.9 g carbohydrates; 2.1 g protein; 31 mg cholesterol; 155 mg sodium. Full nutrition