lightly spoon flour into measuring cup level off

in medium bowl combine flour, butter and salt

sprinkle mixture with water 1 tablespoon at a time, while tossing and mixing lightly with fork

add water until dough is just moist enough to hold together ( too much water causes dough to me become sticky and tough; too little water causes edges to crack and pastry to tear easily while rolling

shape dough into 2 balls for two-crust pie

flatten ball; smooth edges

roll out on floured surface from center to edge into circle 11/2 inches larger then the inverted pie pan

fold dough in half and place in pie pan

unfold make sure it is even in pan do not stretch