2 1/2 cups all-purpose flour, plus more for rolling
1/2 teaspoon salt
1 cup butter (2 sticks), chilled and cut into cubes
1/2 cup ice water (amount used will vary)
Mix flour and salt. With pastry knife, cut in butter. Then add ice water little amounts at a time, tossing. You may not use the whole half cup. I add enough water to where the crust holds together when rolling, but only just.
Wrap in saran wrap and refrigerate at least 30 minutes before rolling. Sprinkle rolling surface liberally before rolling out. When splitting the dough into two crusts’ worth, you may want to consider that bottom crusts typically need to cover a larger area.
Makes two 9″ crusts.