Pie Crust
["1 1/2 c. all-purpose flour", "1/4 tsp. salt", "9 Tbsp. unsalted butter, chilled and cut into 9 pieces", "3 Tbsp. ice water"]
["Whisk together the flour and salt. Rub the butter into the flour with fingertips until resembles coarse meal. Sprinkle the water over the mixture while tossing with a fork. Knead the dough for several turns on a lightly floured surface to bring it together. Shape the dough into a thick disk. Wrap in plastic and refrigerate at least 1 hour. To roll out the dough, place between 2 pieces of waxed paper and roll it out to a circle 2-inches bigger than the size of the pan. Fit the dough into a 9-inch lightly buttered pie plate. Fold the overlapping edge of the crust under the rim. Pinch a small piece of dough between your thumb and 1st knuckle of index finger, angling your hand slightly. Repeat around crust, putting your index finger into the depression your thumb just made. Keep the crust in refrigerator until ready to fill. If prebaking the crust, refrigerate at least 30 minutes before baking."]
["flour", "salt", "unsalted butter", "water"]