Easy Pie Dough

• In a food processor, add the flour, salt, and butter and pulse until the butter is broken up into small bits. Add the water and pulse until the mixture looks like crumbled dough.
• Transfer to an unfloured work surface. Gather and shape into a flat disc.

To Roll Out Later:

• Wrap tightly in plastic and refrigerate for at least 30 minutes and up to overnight. Before rolling out, let rest at room temperature for 15 minutes.

To Roll Out Now:

• Lightly dust the work surface with flour and roll out the dough into a 12-inch (30 cm) round.
• Transfer to a 9-inch (23 cm) pie plate. There should be some overhanging dough. Tuck this excess under itself, all the way around, and pinch and shape into an evenly raised border, using the flat lip of the pie plate as a base. Flute or crimp the crust.

  (If using a 9-inch tart pan, run a rolling pin over the top to trim away excess dough.)
• Prick the dough all over with a fork. Refrigerate for at least 30 minutes and up to overnight.