Perfect Pie Crust

Mix the flour and salt in the bowl of a stand mixer.

Cut the cold butter into the flour mixture with a pastry cutter until pea-sized balls form.

Add the ice water to the mixture and combine using the dough hook attachment of the stand mixer.

Add more water as needed, 1 tablespoon at a time, until a dough ball forms.

Wrap the dough ball in plastic wrap and refrigerate 1-24 hours, then roll out into a 9-inch pie crust.