Chill all your ingredients and the work bowls in the freezer for 10-15 minutes
put the flour salt and butter pats into a chilled food processor bowl
Pulse until the butter is the size of small peas 10 -15 pulses- they don't have to be consistent - less is more
Pour about a tablespoon of the ice water through the feed tube of your processor while pulsing once or twice
Depending on the conditions in your kitchen you will now need anywhere from a few tablespoons to 1/2 cup or more of the ice water
open the lid and squeeze some of the flour mixture in your hand. If it sticks together you are done. If not add a tablespoon or two of water and test again
when it "just" sticks together continue
dump the work bowl onto a large sheet of plastic wrap on your work bench
bring the sides of the plastic together and squeeze the dough
if at any point the mixture seems to be warming up or the butter is melting, put it back in the freezer for a few minutes
repeat bringing the plastic up from several sides until the dough comes together
Wrap the dough ball in the plastic tightly and put it in the refrigerator for 30 minutes or more.
You are now ready to roll out your dough to make the crust
dust your work surface lightly with flour and turn out the dough
roll it out until it is just less than 1/4" thick and about 2 inches bigger than your pie pan
using a rolling pin, loosely roll the dough around the pin to transfer to your pie pan.
lifting the edges as needed tuck the dough into the pan
use scissors or a knife to trim the extra dough or with some sharp edged pans you can just roll the rolling pin across the top to cut the extra dough off.
Pinch with your thumb and forefinger to crimp the edge if using a normal pan.
Your finished crust will be beautiful