Mix the flour, butter, and salt until the butter is well combined

You can do this in the food processor or with a dough hand mixer

Once it is fully mixed, add your super-cold water

Add water slowing until your dough has the pie crust texture not too wet and not too dry

Wrap in plastic wrap and place in the refrigerator for 1 hour or so.

For the bottom crust, I use the whole thing, if I am making a large pie, for the top crust I use only half of this recipe.

Roll out your bottom pie crust first and get it in the pie dish

Using a fork, poke holes in the bottom so the pie crust doesn't get air bubbles in the pan

Bake the bottom crust at 350ºF for 8-10 min