Pie Crust

Crust
 1 cup flour
1/2 tsp salt
1/3 cup salted butter (unsalted not always sal free, should just read cream and salt)
4-5 tbsp ice water

Put water in cup in freezer. Ice water helps when you add it to give you a more flaky crust. Next combine salt and flour. Cut butter into flour with pastry blender or fork. Do not be afraid to really cut into it so mix in the butter. Should resemble soft crumbs. Next sprinkle water in 1 tbsp at a time tossing with fork. Add water until it forms a ball when pressed together. If you need more water you could probably add 1 more tbsp. But if it is sticky you have added to much. It will not be flaky or easy to work with.
Form into ball, wrap in plastic wrap, and put in refrigerator for 30 min. This helps with both the flakiness and makes it easier to handle.
Preheat oven to 450.
On floured surface flatten ball. Dust top with flour and roll out to an 11 inch circle. I usually roll to 11 1/2 then gently round and push the ends in to an 11 inch circle. Gets rid of the cracked edges and makes a perfect circle.
Sprinkle flour around the edge of the circle. NOT on the dough itself, but on the work surface. Then using the back of a metal spatula, basically turning it upside down, push underneath the dough working it free until you can fold it in half. The work free another section and fold it in half again. Work the last part free, center in pie pan, and unfold gently. Press dough gently onto bottom and sides. If you skip this the sides will fall down and it won't be tall enough for the filling. Also, do not stretch, just press.
Generously prick bottom and sides with fork.
Bake for 9 to 10 min until lightly golden. Let cool completely before adding filling.