ONE CRUST (9 OR 10 INCH):

1 1/3 c. flour
1/8 tsp. salt
1/2 c. butter (sliced)
1 to 2 tbsp. cold water

DOUBLE CRUST:

2 c. flour
1/4 tsp. salt
2/3 c. butter, sliced
2 to 3 tbsp. cold water

Place chopping blade in blender. Add flour, salt, butter. Process until butter is the size of coarse corn meal (5 seconds). Add water through feed tube and continue processing until dough forms a ball. Stop processing. Remove cover and ball of dough. Roll out to 12 inch circle on lightly floured surface. If shell is to be baked before filling, prick and bake at 450 degrees for 12 to 15 minutes.