All Purpose Pie Crust

1/8th of a teaspoon of salt
1 ½ cups all purpose flour
9 – Tablespoons sweet, unsalted butter
6 Tablespoons ice water

Mix together the flour and salt. Cut very cold butter into tablespoon sized slices.On a granite countertop or marble slab, quickly, using just your fingertips, work each tablespoon of butter into the flour making small green pea sized balls. Make a well in the center of your flour and butter mixture and add ice cold water by the tablespoon, quickly pushing the flour with your fingertips from the outside in until the crust starts to stick together. Using the heel of your hand make an X by pushing the crust once to the right and once to the left. Gather the pastry crust into a ball, wrap it plastic and let it rest in your refrigerator for at least a half hour before rolling it out. Lightly flour your cold surface and your rolling pin then roll the crust into a thickness of about 1/8th of an inch. Roll the crust up onto your rolling pin and unroll it over your pie tin. Cut off the excess and crimp the edges before blind baking (unfilled) or baking with your favorite filling.