Gather 1 1/4 cups all-purpose flour, 1/2 teaspoon salt, 1/2 cup cold unsalted butter, and 3 to 4 tablespoons ice water
Mix the flour and salt in a bowl
Cut the cold butter into small cubes
Add the butter to the flour
Use a pastry cutter, fork, or fingertips to work the butter into the flour until the mixture looks like coarse crumbs
Add ice water 1 tablespoon at a time
Mix gently until the dough just comes together
Form the dough into a disk
Wrap the dough in plastic wrap
Chill the dough in the refrigerator for at least 30 minutes
Lightly flour a clean surface
Roll the dough out into a circle about 1/8 inch thick
Transfer the dough to a pie pan
Press the dough gently into the pan
Trim the excess dough around the edges
Crimp the edges as desired
Chill the pie shell again before filling or baking
For a pre-baked shell, prick the bottom with a fork
Line the shell with parchment paper and pie weights
Bake at 375°F until lightly golden
Remove the weights and bake a few minutes more if needed