Start with the flour adding only 1 1/4 C reserving 1/4 c for rolling
then add in the salt, and stir together
next add in the butter
make sure to really mix that butter in with the mixture, so that smaller pieces (like about pea-sized) actually materialize througout the mixtures.
Now add in the water and mix well, you can use a fork or a pastry blender.
The dough consistency should hold together and not crumble and if it is crumbling you will need to add water a teaspoon at a time, mixing it together with each add, until it no longer crumbles and comes together without issue
At the time you find the dough is not crumbling, you will use etiher a plastci zippered bag or a piece of plastic wrap and place the pie dough in a ball and into the plastic of choice. Refrigerate while you prep the pie ingredients (at least a 1/2 of an hour0
after at least 1/2 hour, you can remove from the refrigerator and roll the pie pastry out, making it large enough to fit your pan. (pleaes note that in the casethat you have left the dough in the refrigerator longer than 45 miinutesyou will want to allow the pastry to come to room temperature for about 20 minutes. , then work with it.