My Go-To Flaky Butter Pie Crust Recipe!

Instructions:

1. In a food processor or mixing bowl, pulse/whisk together flour and salt.
2. Add the cold butter cubes to the flour mixture. Pulse in the food processor or use a pastry blender to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
3. Gradually add ice water, 1 tablespoon at a time, pulsing/mixing until the dough just comes together. Dough should be shaggy but not sticky.
4. Divide the dough in half (for a double crust pie) or leave as one disk (for a single crust pie). Gently flatten each portion into a disk.
5. Wrap the dough disks tightly in plastic wrap and refrigerate for at least 1 hour, or up to 2 days.
6. On a lightly floured surface, roll out one dough disk into a 12-inch circle (approximately).
7. Gently transfer the dough to the pie plate, pressing it into the bottom and up the sides.
8. Trim the excess dough and crimp the edges decoratively.
9. If the recipe requires a pre-baked crust, prick the bottom of the crust with a fork and bake in a preheated oven according to the specific recipe instructions. You might need to use pie weights to prevent bubbling.
10. Fill the pie crust with your desired filling and bake according to the filling recipe.