Step 1

Place the flour, salt and butter into a food processor and pulse until it's crumbly.

Step 2

Next add one tablespoon at a time (5 to 6 total tablespoons usually works best for me), pulsing after each addition until it forms in to large clumps and resembles coarse wet sand.

Step 3

On a clean surface, form the pie dough into a disc and divide in half. Form both pieces of dough into round disks and wrap tightly into plastic wrap.

Step 4

Refrigerate for 30 minutes to let it rest.

Step 5

Roll out dough evenly and lay in to a 9 inch pie plate leaving an inch overhang. Fold the inch overhang underneath to form a rim, crimp with fingertips. Add desired filling and repeat with the second disk of dough.

Step 6

If using the second disk as a top crust, fold top edge of dough under the bottom edge of dough and crimp. Remember to cut the steam vents in the center of the top dough to let the steam escape.