1 1/4 c flour
1/4 tsp salt
1/2 c butter, diced, then chilled (or just freeze it ahead of time)
1/4 c ice cold water (or as needed)
Combine flour and salt in a large bowl. Use a pastry blender to cut in the chilled, diced butter until mixture resembles coarse crumbs.
Add 1 Tbs cold water at a time, mixing with a spatula or your hands until the dough comes together; you may need less than 1/4 c water.
Shape the dough into a disc, wrap in plastic, and refrigerate for at least 4 hours or overnight.
Place chilled dough on a generously floured surface and roll out to an 11-inch circle, adding more flour to your rolling pin as needed.
Carefully roll dough onto the rolling pin, then unroll over a 9-inch pie dish. Press dough evenly into the bottom and sides of the dish. Trim any excess dough and flute the edges.
Blind-bake or fill and bake as directed in your pie recipe.
From allrecipes.com
