Blend the flour, salt, and butter with a fork or your fingers until the mixture resembles coarse sand, with some small lumps of butter (no larger than pea-sized) remaining.
Add water to bring the dough together and divide the dough into 4 pieces.
Lightly flour your work surface and rolling pin. Roll out half of the dough from the center moving outward, turning it a quarter turn and repeating until the diameter of the whole crust is about 4 inches larger than the pie pan. If the edges of the crust start to split, pinch them together before continuing.
Carefully transfer the pie crust to the pie pan, flute the edges, and proceed with your pie recipe as directed.
