easy pie crust

Makes one crust
2 1/2  c all-purpose flour
1 stick cold unsalted butter, cut into small pieces
½ tsp salt
3 to 4 T ice water
In a food processor, pulse the flour, butter, and salt until the mixture resembles coarse meal with a few pea-size clumps of butter remaining.
Add 2 tablespoons of the water at a time down the chute until mixture forms a ball.
Put into a floured container and cover. Set in freezer to chill for ½ hour or 1 hour in refrigerator. Roll out on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn’t stick to the board. Fold the dough in half, place in a greased pie pan, and unfold to fit the pan. Pinch the edges along the rim to seal to edge. Bake as recipe calls for.