• Preheat oven to 375 degrees.
• Add flour, cubed butter, sugar, and salt to the bowl of a large food processor. Pulse 20-25 times, or until mixture resembles a coarse crumb.*
  
• Pour in water and pulse until it sticks together and forms a ball of dough.
• Shape pie crust dough into a round disc and place between two sheets of wax paper. Refrigerate for 20-30 minutes or overnight.
• Keep pieces of wax paper on the dough and roll it out into a circle that measures 11 to 12 inches in diameter.
  
• Remove the top piece of wax paper and flip it into a ceramic 9-inch pie dish or glass pie plate that has been sprayed lightly with non-stick cooking spray.
• Press the dough lightly until it completely covers the pie plate.

Crimping Pie Crust Dough:

• Form a V with your thumb and pointer finger in one hand. Push with your thumb of the other hand. (See picture.)
  
• Poke holes in the bottom of the pie crust with a fork.

Partially Baked (Blind Baked) pie crust:

• Par-bake the pie crust in a 375 degree oven for 10-15 minutes, or until the bottom starts to dry out.
• Use in your favorite baked pie recipes. (Like this Pumpkin Pie Recipe.)

Fully Baked pie crust:

• Add a piece of parchment paper or aluminum foil and fill with dried beans or pie weights.
  
• Cook pie crust in a 375 degree oven for 20 minutes with the beans or pie weights.
• Remove the weights and return to oven for an additional 15-20 minutes.
• Use in your favorite no-bake pie recipes.