1/3 cup (5 1/2 tablespoons) cold (unsalted) butter or other fat
about 1/4 cup water, but possibly less
Chill the flour and baking powder in a bowl by freezing it for 10-15 minutes.
Begin with very cold butter, talking real cold, like “put it in the freezer for 10 minutes” cold. Dice it with a knife into cubes about 1/3″ (1 cm) across; they don’t have to be exact.
Add the butter cubes to your dry ingredients and use your fingertips or a fork to toss them around to get each cube separated and coated in flour. Now you’ll begin the cutting in. The object here is to get the butter cubes broken up into smaller and smaller bits, each coated in flour.
Continue until the largest pieces are about half the size of a pea and the smallest ones are crumb-like.
Add the ice water a tablespoon at a time and mix swiftly and gently. Add just enough water to allow the dough to form into a loose ball.
Wrap tightly in plastic wrap and refrigerate 30 minutes.
Roll the dough out to the desired size (12″ circle for a 9″ pie pan) on a floured surface with a floured rolling pin. Turn it frequently to maintain its shape and prevent sticking.
Gently roll it over the pin and transfer to your pie pan. Wiggle it into the corners of the pan, don’t press.
Turn the edges up and crimp with your fingers.
This makes one 9″ pie crust. Double the recipe for a two-crust pie such as a fruit pie.