• In a large bowl, stir together 1 1/4 cups flour and 1/2 teaspoon salt. Using a pastry cutter, cut 1/2 cup cold butter into the flour until it forms pea-sized crumbles. You'll want to work fast so the butter doesn't have time to warm up. You may also use a food processor for this step, if preferred.
• Adding 1 Tablespoon water at a time, stir until the dough comes together to form a ball. Stop adding water when this happens or you will end up with sticky dough.
• Wrap the dough in plastic wrap. I like to press it into a 1-inch disk so it's easier to roll out. Chill at least 1 hour or overnight.
• Once the dough is chilled, let sit at room temperature for a few minutes. On a well-floured surface, roll out the dough to about 1/4-inch thick (big enough to fit a 9-inch pie pan). I like to start rolling from the center and then roll out. Turn dough a 1/4 turn and continue rolling from the center out. Try to handle the dough as little as possible.
• Fold the dough in half and then carefully transfer to a pie pan. Make the crust edges using your thumb and index finger. You can also cut off the extra dough around the edges or press it down with a fork. Proceed with baking the pie crust per the pie recipe you are making.

Baking Instructions, if needed

• Preheat the oven to 400°F. Place a baking sheet on the middle rack.
• Pierce the bottom of the pie crust with a fork. Cover the base with foil and then place 1/4 cup pie weights or dried beans inside. Freeze 5 minutes before baking.
• Place pie dish on baking sheet in oven. Bake 20 minutes. Remove foil and beans and brush edges with an egg wash (see notes) if desired. Cook an additional 5 to 10 minutes, or until crust is golden.
• Remove pie crust from oven and place baking dish on a cooling rack. Let cool completely before filling.