1. Mix the dry ingredients: In a large bowl, combine the flour and salt. Stir until evenly mixed.

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2. Cut in the butter: Add the cold, cubed butter to the flour mixture. Using a pastry cutter, fork, or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter still visible. This step is crucial for achieving a flaky texture in the crust.

3. Add cold water: Gradually add cold water, 1 tablespoon at a time, mixing gently with a fork until the dough starts to come together. Be careful not to add too much water—just enough to form the dough into a ball.

4. Form the dough: Once the dough begins to come together, turn it out onto a lightly floured surface. Gently knead it a few times to bring it together, but don’t overwork it. Flatten the dough into a disk.

5. Chill the dough: Wrap the dough in plastic wrap and refrigerate it for at least 30 minutes. Chilling the dough helps to prevent it from shrinking during baking and gives you a better texture.

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6. Roll out the dough: After chilling, roll the dough out on a lightly floured surface into a circle about 1/8-inch thick. Use a rolling pin to help you achieve an even thickness, and occasionally rotate the dough to prevent it from sticking.

7. Fit the dough into the pie dish: Carefully transfer the rolled dough into a pie dish, gently pressing it into the bottom and sides. Trim any excess dough, leaving about 1-inch around the edges. Fold the edges under to create a neat, even crust, and crimp the edges with your fingers or a fork.

8. Chill the crust (optional): For extra flakiness, you can chill the pie crust in the pie dish for another 15-20 minutes before baking.

9. Bake the crust (if necessary): Depending on your recipe, you may need to pre-bake (blind bake) the pie crust. If so, line the crust with parchment paper or aluminum foil and fill it with pie weights or dried beans. Bake at 375°F (190°C) for about 15 minutes, then remove the weights and foil and bake for another 5-10 minutes, or until golden brown. For a crust used in an unbaked pie filling, simply proceed with your recipe as directed.

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Serving and Storage Tips:

• Serve immediately: Once your pie crust is baked and cooled, fill it with your favorite filling.
• Storage: If not using immediately, you can store the unbaked pie crust in the refrigerator (wrapped in plastic) for up to 2 days or freeze it for up to 3 months. Just be sure to let it thaw slightly before rolling it out.

Variants:

1. Sweet Pie Crust: For a sweet pie crust, add 1-2 tablespoons of sugar to the flour mixture.
2. Whole Wheat Pie Crust: Replace half or all of the all-purpose flour with whole wheat flour for a heartier texture and flavor.
3. Flaky Pie Crust: For an extra flaky crust, try adding 1 tablespoon of vinegar to the water mixture. It helps to tenderize the dough.

FAQ:

1. Can I make this crust in advance? Yes, this pie dough can be made ahead of time. Just chill the dough as directed and store it in the refrigerator for up to 2 days or freeze it for longer storage.

2. How do I keep my pie crust from shrinking? To avoid shrinking, make sure the dough is well-chilled before baking, and avoid overworking the dough. If blind baking, don’t forget to weigh down the crust with pie weights or beans.

3. Can I use margarine instead of butter? While you can use margarine, butter creates a richer, flakier crust. For the best results, it’s recommended to use unsalted butter.