Buttery Pie Crust (No Shortening)

Instructions

1. Lightly grease a 9-inch (23cm) pie dish with butter. Set aside.
2. Sift flour, sugar and salt in a large bowl. Add butter and rub butter into flour with your fingertips until it resembles fine breadcrumbs.
3. Make a well in the centre. Add 4 tablespoons of ice cold water and mix with a blunt knife in a cutting action until the mixture comes together to form small beads. (You can also use a pastry cutter.) Use a little extra water if you need it.
4. Place a sheet of parchment paper onto a clean work surface. Gently gather the pastry together into a ball and transfer onto parchment paper. Place another piece of parchment paper over the top of the pastry.
5. Roll pastry out between the 2 sheets of parchment paper unit large enough to fit a 9-inch (23 cm) pie dish (about 12 inches in diameter). 
6. Remove the top sheet of parchment paper. Gently place hands underneath the pastry and carefully roll the pastry into pie dish, parchment paper side up. Remove paper.
7. Trim the edges leaving about 1 inch of overhang to pinch or flute the edges.  Refrigerate for 20 minutes.