Dough for single-crust pie

1. In a medium-sized bowl, combine the all-purpose flour and salt.
2. Add the chilled, cubed butter to the flour mixture.
3. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs. The butter pieces should be about the size of peas.
4. Gradually add ice water, 1 tablespoon at a time, tossing the mixture with a fork after each addition. Add just enough water for the dough to come together.

1. Gather the dough into a ball and flatten it into a disk. Wrap it in plastic wrap and refrigerate for at least 30 minutes. This chilling process helps relax the gluten and makes the dough easier to roll out.
2. Preheat your oven according to the pie recipe you’re using.
3. On a floured surface, roll out the dough to fit your pie dish. Roll from the center out, turning the dough as you go to maintain an even thickness.
4. Carefully transfer the rolled-out dough to the pie dish, pressing it gently into the bottom and sides.
5. Trim any excess dough hanging over the edge and crimp the edges as desired.
6. Follow the instructions for your specific pie recipe regarding pre-baking the crust or filling and baking the entire pie.

This basic pie dough is versatile and can be used for both sweet and savory pies. Enjoy your homemade pie!