This is my new favorite!!!!!   Forget the filling - I'll just have the crust!  
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Instructions for using food processor
Makes 1 crust - bottom only.
​1 and 1/4 cups all-purpose flour
1/2 teaspoon sugar
1/4 teaspoon salt
1/2 cup butter, chilled and diced
1/4 cup very cold water, but possibly less  (I like to use sparkling water!) ​
  1. Place the flour, sugar, and salt in the bowl of your food processor.  Process a few seconds to mix.
  2. Cut the very cold butter into 1/2-inch pieces.
  3. Sprinkle the butter pieces into the flour mixture and begin to incorporate them slowly by pulsing the food processor.  Process until the butter pieces are the size of peas - then STOP!  You want this to look uneven and messy.  The gaps between the butter pieces and flour make the pastry flakey!
  4. Slowly pour about in the icy water, one tablespoon at at time.  Pulse gently until mixture forms a ball.  
  5. Flatten the dough into a disk and wrap in Saran wrap.  Chill in refrigerator for two hours.
  6. On a floured surface, roll the dough into a 12" circle.  Make sure to flour your rolling pin!
  7. Place in pie pan and gently press around the bottom and sides.  Trim any dough hanging over the top, then press with a fork or your (clean) fingertips.
  8. Place in the fridge again for about 20-30 minutes.  Then fill and bake.
  9. If you need to bake it first for a chilled filling, etc., bake at 375 degrees for 20-30 minutes, until golden brown.  I put a bit of foil around the top edges about midway through the baking.  
Instructions for hand-blending
Makes 1 crust - bottom only.
​1 and 1/4 cups all-purpose flour
1/2 teaspoon sugar
1/4 teaspoon salt
1/2 cup butter, chilled and diced
1/4 cup very cold water, but possibly less  (I like to use sparkling water!) ​
  1. I use butter that's been in the freezer for a bit.  Cut it into cubes less than 1/2 inch wide (roughly).  Set aside.
  2. In a large bowl, whisk together flour, sugar, and salt.  
  3. Use a pastry blender or a potato masher and "cut" the butter into the flour mixture until the dough looks like kinda big crumbs.
  4. Stir in the ice water - do it slowly and try just a tablespoon at a time.  You don't want the dough too loose and runny.  You want just enough dough to form a loose ball.
  5. Flatten the dough into a disk and wrap in Saran wrap.  Chill in refrigerator for two hours - don't be tempted to hurry this part!
  6. On a floured surface, roll the dough into a 12" circle.  Make sure to flour your rolling pin!
  7. Place in pie pan and gently press around the bottom and sides.  Trim any dough hanging over the top, then press with a fork or your (clean) fingertips.
  8. Place in the fridge again for about 20-30 minutes.  Then fill and bake.
  9. If you need to bake it first for a chilled filling, etc., bake at 375 degrees for 20-30 minutes, until golden brown.  I put a bit of foil around the top edges about midway through the baking.