From Better Homes and Gardens November 2016
Makes 3 - 9 inch crusts
3-3/4 cups all purpose flour
3 sticks cold unsalted butter, cut into 1/2 inch pieces
3/4 to 1 cup cold water
1. In a large bowl whisk together flour and 1-1/2 tsp kosher salt. Using a pastry blender or your fingers, work butter into flour mixture until butter is bean size. Stir in 3/4 cup of the water, a few TBS at a time.
2. Turn dough out in a mound on a work surface. Starting with a quarter of the dough smear that section with the palm of your hand pushing away from the mound. Repeat with remaining dough sections. Gather the dough into a ball, divide into thirds, wrap in plastic wrap, and press each into a round disk. Chill for 60 minutes.
3. Using a floured rolling pin on a floured surface roll one portion of dough into a 12 inch circle. Transfer to a 9 inch pie plate and trim to 1/2 inch beyond edge of pie plate. Fold extra dough under, even with the pie plate edge, press it together. Flute as desired. Prick the bottom and sides of dough several times with a fork.
4. Line dough with a double thickness of foil and fill with pie weights or dried beans. Put in preheated 375° oven. Bake about 20 minutes. Remove foil and weights and bake a few minutes longer until golden in color.