For baked pie shell, preheat oven to 475

Stir salt into flour

Cut butter into flour until it resembles pea sized pieces

Make a well in the center and add water

Slowly fold flour over water until incorporated and kneed into soft dough ball that cleans bowl

Form into a round disc and roll out dough into the shape of your dish enough to overlap edges by at least 2 inches

Fold, transfer to pie plate, unfold and trim edges or roll up excess and flute.

For baked pie shell, prick bottom and sides with fork

Cover edges with foil and bake for 8 minutes.

Remove foil and bake 2-3 more minutes until lightly browned

For pie recipes that call for unbaked pie shell, follow the heating and baking directions in the recipe.