Butter flaky pie crust

 1 and 1/4 cup All purpose flour

1/4 tsp salt I stick butter cut into cubes 1/4 cup cold water. (Add by tbsp till dough forms, you may not need all the water) Form into ball, wrap in plastic wrap, and refrigerate for 4 hours Roll dough to 11 inch circle and transfer from the rolling pin to the pie tin. Trim edges and pinch.