Yield: 1 (2-crust) pie or 2 pie shells

2 cups all-purpose flour
¼ teaspoon salt
2/3 cup cold butter
4 to 5 tablespoons cold water

Combine flour and salt in large bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened.

Divide dough in half; shape each half into ball. Flatten slightly. Wrap 1 ball in plastic food wrap; refrigerate.

For 1-crust pie, roll out 1 ball of dough on lightly floured surface into 12” circle. Fold into quarters. Place dough into 9” pie pan; unfold dough, pressing firmly against bottom and sides. Trim crust to 1/2” from edge of pan. Crimp or flute edge. Fill and bake according to pie recipe directions.

For baked unfilled pie shell, prepare dough as directed above for 1-crust pie. Prick crust all over with fork before baking. Bake at 475°F. for 8 to 10 minutes or until lightly browned.