You will need:
1 and 1/4 cups flour (plus some extra for rolling)
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 cup (1 stick) of COLD butter
2 – 4 tablespoons of iced water
Mix together the flour, salt and sugar. Cut the butter into pieces and then add to the mixture. Mix until there are just some pea-sized butter pieces left. Add the water a little at a time until the dough will stay together when it is squeezed together. I almost always add all four tablespoons but you may not need to. Press your dough out until it is in about 1 inch thick. Cover in plastic wrap and refrigerate for at least one hour, although you can refrigerate for up to 72 hours. Roll out on a floured surface until about 13 -14 inch circle. Roll over the pie plate and cut off the excess. This recipe makes one crust. If you need a top and a bottom crust, you will need to double it.