• Place the flour and cubed butter in the bowl of a food processor and pulse until the butter is the size of peas– about 10-12 pulses. 
• While pulsing the food processor, slowly drizzle in the water–  but make sure not to get any ice in the crust! 
• The dough should begin to come together into large clumps. If it doesn’t, add another tablespoon of water. 
• Turn the dough out onto a lightly floured surface and gently knead it into a ball. 
• Roll the crust out to ⅛” thick and use it in a 9” standard or 8” deep dish pie pan. 
• To bake, follow your recipe as written. 

To par-bake this crust:

• Poke the bottom of the crust a few times with a fork and then place it in the freezer to chill for 30 minutes while you preheat your oven. 
• When the crust has chilled, cover the inside with parchment and fill it with pie weights or dried beans. Bake for 20 minutes. 
• Then carefully remove the pie weights (be careful– they’re hot) and return the uncovered pie to the oven. Bake for another 22-25 minutes, or until golden brown. Cool completely before using.