Instructions: Place the flour and sea salt in the bowl of a food processor and process to blend. Add the butter and process until well-blended, about 10 seconds. With the machine running, add the ice water and process until the mixture just begins to form a ball, about 10 seconds.

Transfer the dough to a clean work surface, and with the palm of your hand smear it 2 or 3 times across the work surface until it is smooth and the flour and butter are well-blended. (Do not over-handle it or it will become tough.)

Cut the dough in half and form into 2 round disks about 5 inches across. Cover with plastic wrap and refrigerate for at least 1 hour and up to 24 hours. If you are making a single-crust pie, slip the other disk into a plastic bag and freeze. It will keep for about 3 months.

Rolling crust: Shape dough into 2 disks, one slightly larger than the other.

Wrap both in plastic wrap and refrigerate 30 minutes, or overnight. If chilled overnight, let stand at room temperature 30 minutes before rolling.

On lightly floured surface, with floured rolling pin, roll larger disk into 12 inch round. Roll dough round gently onto rolling pin; ease into pie plate.

Trim edge, leaving a 1 inch overhang. Reserve trimmings for decorating pie, if desired. Fill pie crust.

Roll remaining disk into 12 inch round. Cut 3/4 inch circle out of center and cut 1 inch slits to allow steam to escape during baking; center over filling.

Fold overhang under; make desired decorative edge. Bake pie as directed in recipe.

Note: Use real butter or stick margarine. Do not substitute reduced-fat spreads; their higher water content often yields less-satisfactory results.

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