a short crust pie dough for a 9 inch deep dish pie or quiche
Place the flour, butter, and salt into a medium mixing bowl and chill for 30 minutes or more.
Using a pastry blender cut the butter into the flour and salt. Try not to overwork the mixture you still want to have small pieces of butter no bigger than a pea.
Sprinkle in all of the water and fluff with a fork.
Continue to work the dough until it roughly comes together, try not to overwork the dough.
Turn out onto a clean work surface and very gently knead it into a ball making sure it is evenly moistened, but barely.
Flatten into a disk, wrap with plastic wrap and chill for several hours. I have had success chilling for only an hour, but it is better to chill for 3-4 or even overnight.
Roll out to fit a 9-inch pie or quiche pan. And chill for one more hour before either blind baking or filling.Roll out to fit a 9-inch pie or quiche pan. And chill for one more hour before either blind baking or filling.