Chill Your Ingredients: Start by placing your butter in the freezer for 10–15 minutes. Cold butter is key to a flaky crust. Also, fill a glass with ice water and set it aside.

Mix the Dry Ingredients: In a large bowl, whisk together the flour and salt until combined.

Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry cutter, fork, or your fingers, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.

Add Water Gradually: Sprinkle 1 tablespoon of ice water over the mixture and gently toss with a fork. Repeat until the dough just comes together when pressed.

Form the Dough: Turn the dough onto a lightly floured surface and gently knead it into a smooth disc. Wrap it in plastic wrap and refrigerate for at least 30 minutes.

Roll and Shape: On a floured surface, roll the dough into a 12-inch circle, about ⅛-inch thick. Transfer it to a 9-inch pie dish, trim the edges, and crimp as desired.

Pre-Bake (If Needed): For recipes requiring a pre-baked crust, prick the bottom with a fork, line it with parchment paper, fill with pie weights or dried beans, and bake at 375°F (190°C) for 15 minutes. Remove the weights and bake for another 5–10 minutes until lightly golden.