Combine flour and salt in a large bowl.
Add the butter cubes and blend with a fork or your fingers until mixture is well blended.
Gradually add the water, 1 tablespoon at a time, mixing the dough gently after each addition.
Once dough is well blended shape into a large ball, wrap in cling film and place in refrigerator for approximately 20 to 30 minutes.
Remove the dough from fridge and placed onto a floured surface. Using a rolling pin roll dough to form a 10 to 11 inch circle. Line a 9 inch pie pan with dough and chill until ready to use. Reserve remaining dough to top pie crust.
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