Classic Butter Pie Pastry Recipe

Combine flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. For a single-crust pie: Shape into a disk; wrap in plastic. Refrigerate 1 hour or overnight. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Fill or bake according to recipe directions. For a double-crust pie: Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or overnight. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry even with rim. Add filling. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Bake according to recipe directions.