Put flour and butter into a bowl or mixer. If in a bowl, use a pastry blender to cut butter into flour until you have pea-sized pieces. If using a mixer then at medium speed combine until you have the same size pieces.
Add just enough ice water to combine. Cover with plastic, and rest for one hour in the refrigerator.
Roll out on a flour surface into a circle. Roll onto your rolling pin, and then roll out into the pie plate. Refrigerate 20 minutes prior to baking or filling.
Cook according to your recipe. For a baked pie shell, bake in a preheated oven at 400-degrees for 20 minutes or until done.
Can be stored in the refrigerator for up to one week, or in the freezer for up to one month.