All butter pie crust
4-5 tbsp ice cold water
1 1/2 cups all-purpose flour
1/4 tsp salt
1 stick cold UNSALTED butter
Put flour in bowl. Add salt. Stir to combine evenly. Put cold stick of butter in bowl to coat it. Then using a sharp knife cut into 1/4 inch pieces. Put butter pieces back in bowl and coat with flour. Then using a pastry cutter (or fork) cut the butter into the flour until the size of small peas. Then add water little by little and using hands to combine flour and water. Add water until dough is slightly sticky. (The way to be the most successful here is to keep the butter Cold, if it starts to get too pliable, put it in the refrigerator and get it cold again).
Wrap in saran wrap and put in the fridge or in the freezer (if freezer then no more than 10 minutes). After you make the pie filling, pull your dough out of the fridge. Lightly dust the cutting board and roll out from the middle, adding flour as needed until your dough is a large enough disk to fill a 9-inch pie plate.
Dust your Rolling pin with flour and gently roll the pie crust around the rolling pin; transfer to the pie plate and roll out the crust.
This is a great crust for any pie or quiche.