• Prepare the Dough: In a large bowl, whisk together the flour and salt. Use a pastry cutter or two knives to work half of the butter into the flour until the mixture is crumbly. Add the remaining butter and continue until the largest pieces are about the size of small peas.
• Add Water & Form the Dough: Drizzle in cold water, 1 tablespoon at a time, stirring gently with a fork after each addition. Continue until the dough holds together but isn’t sticky. If it crumbles when squeezed, add a bit more water. Shape the dough into a ball and flatten it into a thick disk. For a double crust, divide it in half and shape into two disks. Wrap in plastic wrap and chill for at least 30 minutes.
• Roll Out the Dough: Lightly flour a clean surface and rolling pin. Remove the dough from the fridge and roll it out from the center, turning occasionally to maintain even thickness. The circle should be about 2 inches larger than your pie pan. Dust with flour as needed to prevent sticking.
• Transfer & Shape the Crust: Carefully fold the dough in half over the rolling pin and move it to the pie pan. Unfold and press gently into the bottom and sides of the pan. Trim any overhang, leaving about 1 inch beyond the edge.

Crimp & Seal the Edges:

• For a single-crust pie, tuck the overhanging dough under itself along the edge and crimp with your fingers or a fork to seal.
• For a double-crust pie, fill the pie, then roll out and place the second crust on top. Trim, pinch the edges together, and crimp as desired. Cut a few small slits in the top crust for steam to escape.

Baking Notes:

• If pre-baking (blind baking), chill the shaped crust for 10 minutes to prevent shrinking.
• Use pie weights or dried beans to keep the crust from puffing up.
• Bake at 375°F for 15-20 minutes for a partially baked crust or until golden brown for a fully baked crust.