In a large mixing bowl, add the flour and salt and briefly mix until mixed through.
Add the cubed butter into the flour and toss around to coat well.
Smash and flatten each piece of butter between your index finger and thumb. Toss the flattened pieces in the flour to coat again.
Break the pieces of butter apart with the tips of your fingers again to create walnut/pecan sized pieces of the butter. Keep tossing in the flour to coat evenly.
Add 3/4 amount of the water into the flour and butter mixture, create a claw like shape with your hand and stir in a circular motion to bring it together.
Add tablespoons of water as required to bring together. Once it comes together, where the dough is not sticky or has any dry flour pockets, turn out onto a surface and briefly knead, bringing it together.
Divide into two discs and wrap in cling film. Leave to chill for a minimum of 1 hour to firm up.
Roll one disc of the dough out between two pieces of cling film until larger than the pie dish.
Line the pie dish with the dough and using your fingers tuck the dough into the corners of the baking dish.
Dock with a fork all over the pastry and trim the excess dough using a pair of scissors and leaving a good 2 inches of the dough to over hang.
Take the dough that is over hanging over the pie dish and tuck it under itself to create a thicker crust rim/edge. Crimp/decorate as you like.
Place a large piece of baking parchment over the top. Add dried legumes/grains and bake in a preheated oven at 180˚C for 15 or so until lightly golden on the sides and dry to the touch.
Remove the baking parchment and dried legumes, at this stage you can brush the pie crust with a beaten egg and bake for a couple of minutes just to make a crispier base however it is optional and I won’t be doing it for this recipe. This crust is only partially baked hence it still needs to bake further which we will do in the assembly section.