Combine flour, salt, sugar & butter in large bowl.
With a pastry cutter start working the butter into the dry ingredients until it looks like crumbs.
You can also use 2 butter knives & cross them through the ingredients to combine
Once you have reached a crumbly texture add water
Work it together with your hands pressing & lightly kneading it together until you have a moist ball that holds together well.
On a well floured surface – place dough
Flour your rolling pin & start working from the center pushing outward in all directions
Once you have stretched the dough large enough to fill your pie plate – transfer to your plate.
Flute your edges.
If you are baking this pie & filling afterwards – Poke holes in bottom of crust with a fork & bake at 425 degrees conventional/ 400 convection for approximately 15 minutes.
Baking time is just for crust. If you are filling the pie before baking – do not poke holes in crust.
Recipe Notes
Recipe is for 1 bottom crust. You can easily double this for a top & bottom or continue doubling on the number of pies you are making.