The butter must be diced and cold before you start starting. It is also very important to use ice water.
Add flour and salt in the food processor. Pulse once to mix.
Add butter and process until it resembles coarse crumbs. Add 2 tablespoons of water and pulse a few more times.
Add a tablespoon of extra water and pulse until the dough forms a ball. If you find your mixture is too dry, you can add another tablespoon of water. Turn out the dough onto a lightly floured surface.
Press the dough ball into a disk and roll to about ¼" thickness. Be sure to flip and rotate your dough as you go so it does not stick to your surface. Roll out the dough to a few inches larger than your pie plate (about 12" for a 9" pie plate).
Place in pie plate and press to fit. Tuck under any overhang and crimp or use the tines of a fork to decorate the edges. Chill until ready to fill.
This pie crust is great for filling and the recipe makes 1 crust that fits comfortably in a 9" pie plate. For a bigger pie plate or for a double crust, double the recipe.
Notes
If you are using unsalted butter, increase salt to ½ teaspoon.
If you double the recipe for a 2 crust pie: start with 3 tablespoons of water and add more as needed. The rest of the items can be doubled exactly.
Recipe by My Honest Living at http://www.myhonestliving.com/all-butter-pie-crust/