Into a food processor, add
All-Purpose Flour (2 1/2 cups)
Salt (3/4 tsp)
. Pulse quickly to blend together.
Unsalted Butter (1 cup)
. Pulse until mixture forms small crumbs.
Water (1/2 cup)
one tablespoon at a time until mixture pulls together as a dough.
Turn dough out onto a floured piece of parchment paper. Form dough into a ball. Separate 1/4 of the dough and set it aside for another recipe.
Shape the dough into a disc. Wrap in the parchment paper and refrigerate for 45 minutes-1 hour.
Turn the dough out onto a floured surface. Roll it out until it is slightly bigger than your pie pan.
Gently transfer the dough to your pie pan. Fold the top of the crust in an outwards motion, then behind. Trim off excess dough as you go. Crimp the edges.
Using a fork, poke holes in the bottom of the crust.
Place the crust in the freezer for 45 minutes before use.