1-First, gather and measure all ingredients, making sure your butter and water are pre-chilled for a flaky texture. Mix flour and salt in a bowl, then cut in the chilled butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing just until the dough holds together.

2-Next, shape the dough into a disk, wrap it in plastic, and refrigerate for at least 30 minutes to make it easier to handle. Let the pie dough rest at room temperature for 10 minutes, then roll it out into a 12-inch (30 cm) round and transfer it to a 9-inch (23 cm) pie plate. Trim and crimp the edges for a neat finish.

3-Line the pie dough with parchment paper or aluminum foil, then fill with pie weights, dried beans, or clean coins to prevent puffing and shrinking. Bake on a baking sheet for about 12 to 15 minutes until the edges start turning golden. Remove the weights and continue baking for another 5 minutes or longer until the bottom is dry for a partially baked crust, or until light golden for a fully baked crust, with total baking time ranging from 17 to 22 minutes.