Place the flour into your Food Processor and pulse a couple of times to sift.
Dissolve the Kosher Salt and Sugar in the water and set aside.
Place cold Margarine or Butter in food processor, pulse a few times. Don’t overdo it. *You want pea-size crumble if making a cream pie, or a mealy consistency if making fruit pie.
Drizzle in the Ice Water, while pulsing the food processor.
Gather up the dough into a ball (don’t knead) and wrap in plastic. Refrigerate at least 5 minutes.
Remove the dough from the refrigerator. Roll out on a floured surface to about a 1cm thickness.
Pick up the dough by loosely rolling up on the rolling pin, then unroll it overtop of your pie plate.
Gently press the dough into the ungreased pie plate. Do not stretch the dough.
Trim the edge to fit the pie plate. Crimp or fold the edge as desired.
Pierce the bottom of the crust with a fork a few times.
Place in the refrigerator for 20 minutes.
Remove from fridge. Place the pie weights in the center. *You can make your own weights by pouring a full bag of beans into a cheesecloth and knotting it. You don’t want any loose beans on your pie. No, you cannot eat those beans. Once they’ve been used this way, they won’t cook up nicely for eating.
FOR A FULLY BAKED CRUST (use with fillings that don’t require baking): Bake at 450 for 10 minutes, remove weights and bake for 5 more minutes.
FOR AN UNBAKED CRUST (For pies that will go back into the oven when filled): Fill the pie crust raw, add the top crust (make a second batch of the dough), and then bake on the lowest rack in the oven to ensure that the crust gets fully cooked.