1 cup white flour½ tsp. salt 7 Tbsp. cold butter 2 Tbsp. very cold water
Sift salt & flour into a mixing bowl & add half the butter. Cut it in with a pastry blender or 2 butter knives, until it resembles cornmeal. Add remaining butter & cut it in until it is pea size. Sprinkle dough with cold water, mix with a fork & when you can gather it up into a ball, stop handling it. Refrigerate for 5 mins & roll it out onto a sheet of waxed paper until it is the right size for a 9” pie pan. Pick it up with the wax paper and invert it onto the pan, pull off the paper and gently pat the crust into the pan, trim. This crust might be crumbly but it will bake nice and flaky. Refrigerate or freeze until ready to use.
From Joy of Cooking