Flaky Pie Crust

• In a large bowl, rub flour, salt and butter together with your fingers until it resembles breadcrumbs and no butter remaining is larger than the size of a pea.
• Add in water, one tablespoon at a time and squeeze dough together until it just starts to clump together and holds its shape, like wet sand.
• Form into a round disc and cover with cling film or store in an airtight container for 1/2 hour or overnight.
• Flour surface and rolling pin (if you don't have a rolling pin, you can use a drinking glass in a pinch.)
• Roll up and down, then turn 90 degrees (1/4 turn.) The turning keeps it in a round shape and prevents sticking to the counter.
• Repeat rolling up and down and turning until desired thickness.

To bake the crust

• Preheat oven to 350F (180C.)
• Drape dough onto a pie shell and press gently in place. Trim off excess.
• Prick the bottom with a fork.
• Chill the dough in the fridge for 15 - 30 minutes to prevent shrinking.
• Crumble up a piece of parchment or aluminum foil and fill with rice.
• Bake 15 minutes, remove from oven and discard parchment and rice. Bake an additional 10 - 15 minutes until bottom is dry and crust is lightly golden brown.