1¼ cups all-purpose flour
½ cup cold butter, cut into pieces
¼ teaspoon table salt
4-5 tablespoons ice water
Combine first 3 ingredients in a bowl with a pastry blender until mixture resembles small peas. Sprinkle ice water, 1 Tbsp. at a time, over surface of mixture in bowl; stir with a fork until dry ingredients are moistened. Shape into a ball; cover and chill 30 minutes.
Heat oven to 425 degrees. Roll dough into a 13-inch circle on a lightly floured surface. Fit into a 9-inch pie plate; fold edges under and crimp.
Line pastry with aluminum foil, and fill with pie weights or dried beans. Bake 15 minutes. Remove weights and foil; bake 5-10 more minutes or until golden brown. Cool completely on a wire rack.
Makes 1 (9-inch) pie crust.
"Southern Living's The Southern Pie Book" by Jan Moon (Oxmoor House Living, 2013)