3cupsall purpose flourI used King Arthur unbleached
1cupunsalted buttercold and cubed
Preheat oven to 450°F. Place the flour, sugar and salt in a food processor. Close lid and pulse a few times. With the processor on, gradually add the cubed butter. Then add the ice water. As soon as a dough ball forms, turn off the machine. (If you don't have a food processor, you can cut the butter into the flour mixture in a bowl with a pastry blender or a fork. Then stir in the water until completely combined. Knead with hands to form the dough.)
Roll out half of the dough on a lightly floured surface to create a 12-inch disk, about ⅛" thick. Gently lift dough and place in a 9" pie pan or glass dish. Press down in the middle and up sides. Fold edges under, then crimp edges with fingers or use a fork, pressing down all around the edge. Use a fork to prick the bottom and sides of dough. Depending on what kind of pie you're making, you can either fill it, then bake or bake it now for a pie that has a no-bake filling.
For a no-bake pie
Bake the pie shell in preheated oven for 10-12 minutes or until light golden brown on edges. Let cool. It's ready for your no-bake filling.
For a baked pie (like apple or berry)
If you're making a filled and baked pie (like apple or berry) with a double crust, pour filling into pie shell, then top with latticed pie dough strips (using the remaining half of the dough). Place pie on a cookie sheet with raised edges in case it bubbles over (I used a half sheet pan) and put in preheated 450°F oven for 10 minutes. Turn oven down to 350°F and continue baking for 40 minutes. Times may vary depending on the pie recipe you're using.
Note: If you're making just one pie crust, reserve the other half of the dough by wrapping in plastic wrap and storing in an airtight container in the refrigerator for a few days or in the freezer for up to two months.
Note: This recipe makes two 9-inch pie crusts, good for pies that have a crust on the bottom and the top. It also freezes well.