• Add the dry ingredients to a food processor and pulse until combined. Then, incorporate the chilled butter and pulse several times until the mixture takes on a coarse, crumbly texture.
• Now slowly drizzle in the water, 1 tablespoon at a time, pulsing in between tablespoons. The dough should not come together fully in the processor. It should still be a little dry and crumbly. To test if the dough has enough water pour it out onto a clean counter, gather all of the dough together and try to form a loose ball. If the dough still crumbles apart then more water is needed.
• If it holds together, it is ready. Divide the dough into two equal portions, flatten into discs, wrap in plastic wrap and chill for 30-45 minutes before using.
• Lightly dust a work surface with flour and roll out the dough into a 12-inch circle, approximately ⅛-inch thick. Transfer the dough to a pie dish, pressing it gently into place. Trim the excess dough to leave a 1-inch overhang around the edge of the dish. Fold and crimp the edges to your preference.
• Place back in the refrigerator for 20-30 minutes before using.  Enjoy!

Blind Baking Pie Dough

• Follow the instructions above just until the dough is in the pie dish. Now Pierce the bottom of the pie dough with a fork to prevent bubbling while baking.
• Carefully place a piece of parchment paper or foil into the pie dish, ensuring it presses against the sides. The parchment or foil should be slightly larger than the pie dish, with a bit of overhang.
• Now fill with pie weights, dry beans or dry rice. Place in the freezer for 20 minutes. Do not freezer for any longer.
• While the pie is chilling, preheat the oven to 375°F. Place in the oven and bake for 15 minutes for a partially baked pie crust.  
• For a fully baked pie crust bake for 15 minutes, remove the pie weights and bake for another 10-15 minutes or until the crust it lightly browned and fully cooked.