Basic Pie Crust I

Directions

1. 1
   Process the flour and salt in a food processor for 20 seconds.
2. 2
   Distribute the butter evenly over the flour and process until the mixture resembles coarse meal, 15-20 seconds.
3. 3
   With the food processor running, pour the ice water in a steady stream through the feed tube and process just until the dough comes together.
4. 4
   Knead the dough for several turns on a lightly floured surface to bring it together.
5. 5
   Shape the dough into a thick disks (or 2 for a double crust), wrap in plastic and refrigerate for at least an hour.
6. 6
   To roll out the dough, place the chilled dough between 2 pieces of waxed paper (helps tremendously in rolling out!) and roll it out to a circle 2 inches bigger than the size of the pie pan.
7. 7
   Fit the dough into a 9-inch (greased) pie plate and trim the edges.
8. 8
   Keep the crust in the refrigerator until ready to fill.
9. 9
   If prebaking the crust, refrigerate it for at least 30 minutes or stick in the freezer before baking (I always freeze it).