Combine flour and salt in food processor. Pulse a few times until mixed.
Take off lid and cut slices of the butter into the food processor with a butter knife. Turn the food processor back on and combine until the mixture looks like cornmeal.
Pour flour mixture into a bowl, and sprinkle water over it. Use a wooden spoon to stir the water in.
Form the dough into a ball with your hands, flatten it slightly, then wrap it in plastic wrap. Refrigerate for thirty minutes to make it easier to roll. If you are in a hurry you can freeze it for 10 minutes instead.
When the dough is ready, sprinkle flour on a board or on your counter.
Roll the dough out with a rolling pin. Start in the middle and with gentle pressure roll away from yourself. Bring the pin back to the middle and with gentle pressure roll towards yourself. After a few sets of front and back rolls, turn the cutting board 90° so that you can roll across the other way, again starting in the middle. All this helps you get a circle instead of a long flat snake that is falling off the back of your cutting board.
When the dough is a bit larger than your pie pan, loosen it from the board. Move the dough by lifting it with the rolling pin. Just slowly roll the dough over the pin then carefully raise it off the board and lay it over the pie pan.
Press the dough down into the pan firmly, repairing tears as you go (you can use a little water for this). Trim off the extra dough around the edge using a butter knife. Using your knuckles you can create a pretty rim (see photo in post.)
Prick a few holes on the bottom of the crust with a fork so that it doesn't pucker.
Cut a piece of parchment the size of the bottom of the pie and put a handful of dry beans on it.
Bake your pie crust for 15-20 minutes at 425°. Check it every once in a while. If you plan to fill it and continue to bake it, take it out before it gets dark brown. If you are making a chilled pie, take the crust out when it looks the way you want to eat it.
Recipe by blossomsandposies.com at https://blossomsandposies.com/blog/how-to-make-pie-crust/