For the basic pie dough

Combine the flour and salt in the mixer. Add the butter and blend on medium speed with the dough hook attachment until pea-size nuggets form, about 3 minutes. Add the water all at once and continue to mix until the dough just-comes together. Turn out the dough onto a lightly floured work surface. Scale the dough as desired, wrap tightly and refrigerate for at least 1 hour before rolling. The dough can be held, under refrigeration or frozen.

For baking a pie crust

Roll out the dough 3mm thick and line the pie pan. Line the pie shell with parchment paper and fill with dry beans or pie weights. Bake the pie shell at 180⁰C until very light golden brown, about 15 minutes. Cool completely.