To make a single 9" Pie CrustIn the bowl of a food processor, add the flour and salt. Pulse a few times to combine.

Add in cold, cubed butter and pulse until the mixture looks like coarse sand.

Alternatively, you can cut the butter into the flour with your fingertips or a pastry cutter if you don't have a food processor. You'll need to work quickly so the butter doesn't melt.

Drizzle in the water and pulse until the mixture starts to form clumps.

Add more water a tablespoon at a time if the mixture looks too dry and won't clump together when squeezed in your hand.

Once mixed, pour the pie dough onto a piece of plastic wrap.

Quickly and gently form into a ball and flatten into a disc. Do not work the dough too much, or the crust will be tough.

Wrap in the plastic and chill in the fridge for one hour. 

After chilling, lightly flour the table and roll the pie dough about 1/4" thick and large enough to cover the 9" pie plate.

Wrap the dough around your rolling pin and transport to an ungreased pie plate. Gently lift and press the dough into the pie plate.

With a sharp knife or kitchen shears, trim off the excess dough overhang so that it's flush with the outer edge of the pie plate.

Pinch the edges of the dough to create a nice edge and make sure to add your pie dough trimmings to fill in any thin spots.

You can flute the edge of the dough by using your knuckles to make a pretty decorative edge.

Stick the pie plate in the freezer for 30 minutes until firm, this will help keep the butter in the crust nice and cool and help the edges keep their shape.

After freezing, fill with your favorite filling and bake per your recipe's instructions, or blind bake the crust (instructions below) and fill with a no bake pudding or cream. 

To Make a Double 9" Pie CrustIn the bowl of a food processor, add the flour and salt. Pulse a few times to combine.

Add in cold, cubed butter and pulse until the mixture looks like coarse sand.

Drizzle in the water and pulse until the mixture starts to form clumps.

Add more water a tablespoon at a time if the mixture looks too dry and won't clump together when squeezed in your hand.

Have two sheets of plastic wrap ready. Divide the dough in half and place each half on a sheet of plastic wrap.

Quickly and gently form into a round disc. Do not work the dough too much, or the crust will be tough.

Pop the two discs in the fridge for an hour.

After your discs have chilled, lightly flour your work surface. Remove one disc from the fridge, unwrap it, and place it on your floured surface.

Roll the dough out to about 1/4" thick and large enough to cover the 9" pie plate.

Wrap the dough around your rolling pin and transport it to an ungreased pie plate. Gently lift and press the dough into the pie plate, do not trim the overhang at this point.

Pop the pie plate with the bottom crust back in the fridge and grab the other disc of dough.

Roll out until it's about 1/4" thick and set aside.

Remove the bottom crust from the fridge and fill with your desired filling (apple, peach, blueberry, chicken pot pie filling, etc...).

To put the two pie crusts together, grab your rolled out top crust and place it on top of the bottom crust and filling.

Trim off the excess top and bottom overhang around the outer edge of the pie plate.

Pinch and crimp the outer edges of the dough together to seal. Use your extra pie dough trimmings to fill in any thin spots.

Slice some holes in the top crust for ventilation. If the dough feels like it's getting too soft, allow the pie to chill in the fridge or freezer for 30 minutes to firm up.

Once chilled, remove the pie from the fridge and proceed with your recipe's baking instructions.