7/26/2003 (updated 12/11/2004)
Pie Crust
From Williams-Sonoma Pie & Tart book

Makes 1 9" pie crust

1 1/4 c unbleached all-purpose flour
1 tbsp sugar
1/4 tsp salt
1/2 c cold unsalted butter cut into 1/4 inch cubes
3 tbsp very cold water (can measure out the 3 tbsp and put it in the refrigerator while you're cutting in the butter)

Combine flour, sugar, and salt.

Drop in butter cubes.  Toss around until they're individually coated with flour.

"Fork"-in butter cubes until it looks like "coarse cornmeal".

Add cold water gradually, stir until most of the flour is damp and things are sticking together.

Use your hands to make it into a ball.

Lightly flour the counter and your rolling pin.

If the dough is too sticky or gooey, refrigerate it for at least 1/2 hour to make it easier to roll out.

Drop the dough on the counter, hit it about 4 times with the rolling pin to make it a little flatter.
Pick up the dough, flour underneath where it was, flip the dough over, and put it back on the counter.
Rolling from the middle outwards, roll the dough to 1/8 inch thick.
Fold dough in half, and transfer it to the pie plate.  (Can also try rolling the dough into an "omelette", or wrap it around the rolling pin - this worked a bit better for me.)
Ease the dough into the corners of the pie plate, otherwise the shell will shrink.

To bake shell:
Heat oven to 375.
Cover shell with aluminum foil, wrapping the foil over the sides of the pan to completely cover the crust, but the foil doesn't have to be on tight.  Make sure the bottom of the foil is pushed into the corners of the pan.  Fill pan with pie weights or long grain uncooked rice.  (found out you can also use coins)
Bake dough for 20 minutes, or until crust looks dry.
Remove foil, bake 8 more minutes, or until crust is golden brown.