In a medium bowl, combine the flour and salt until well blended.

Using a pastry blender or two butter knives, cut in butter until mixture forms small pea-sized balls.

Slowly add water and toss mixture lightly with a fork until dough forms a single ball. If needed, add more water in very small increments until no dry ingredients left in bowl. (*see note below)

Chill dough for 20 minutes.

Flour table well and roll out dough until approximately 1/8 inch thick. Use caution at this step to ensure that dough does not stick to rolling pin or table. (Dust pin and table if dough begins to stick.) The dough should be approximately 12" in diameter for a single pie crust.

Roll finished dough onto a well-floured pin and unroll into pie dish. Cut off any excess pie dough and shape edges as desired.

Fill with desired filling or dock crust and place dry beans on top as pie weights. (This step may change depending on the style and type of pie that you are making.)

If baking without a filling, bake at 425°F for 17-20 minutes or until shell is light golden brown in color. If baking with a filling, follow the instructions for that pie. (Baking time will likely be 30 minutes or more depending on style of pie.)