1 1/4 cup flour
3/4 cup cold butter
3/4 teaspoon salt
1. Measure the flower into the bowl and then add the cold butter that you have already cut into chunks. Add salt and then blend all together until it resembles crumbs. A pastry blender probably will be easier but you can use two knives. Kind of messy though ;)
2. The next step is to begin adding the cold water... just a little at a time until your dough begins to form. Knead it a few times (you don't water the butter to melt. Flatten into a disk and wrap in plastic wrap. Store in the freezer for about 15 minutes if you plan on baking your pie that afternoon. Pie dough can be left in the freezer for a month, but I find that it dries out. Could be me ;) but I like fresh pie dough to work with.