Stepwise Method: 3-Ingredient Pie Crust

• In a large mixing bowl, combine the sifted flour and salt. Whisk them together to ensure that the salt is evenly distributed throughout the flour.
• Add the cold, cubed butter to the flour mixture. Using a pastry cutter or fork, cut the butter into the flour until the mixture resembles coarse crumbs with small pieces of butter throughout for flakiness.
• Gradually add cold water, one tablespoon at a time, mixing gently with a fork after each addition until the dough starts to come together. Do not overmix.
• Turn the dough out onto a lightly floured surface. Gather it into a ball, then flatten it into a disc. Wrap the disc in plastic wrap.
• Refrigerate the dough for at least 30 minutes to solidify the butter for a flaky crust.
• Remove the dough from the refrigerator and let it sit for a few minutes. On a floured surface, roll it out to about 1/8 inch thickness.
• Carefully transfer the rolled dough to your pie dish. Gently press it into the bottom and sides of the dish, trimming any excess dough hanging over the edges.
• If pre-baking, preheat oven to 350°F (175°C) and bake crust for 15-20 minutes or until lightly golden. Otherwise, fill immediately with your pie filling of choice.