Here's the one I love and use most often for a perfectly tender, flakey crust:
Crust for one 9” pie plate
1 cup flour, sifted
1/2 teaspoon salt
1/3 cup cold butter, cubed (I usually cube it and then toss it in the freezer for a bit)
3-4 tablespoons cold milk or half-and-half
Combine the flour and salt. Using a pastry cutter, cut the butter into the flour mixture until there are pea-sized (or smaller) pieces of butter.
Gradually pour the milk in, one tablespoon at a time while stirring the mixture.
Grasp the dough (still in the bowl) and mix with your hands, gently.
Place dough on heavily floured countertop, put flour over entire rolling pin surface and roll it out, gently until it’s about ¼ inch thick and large enough for your pie pan.
Carefully, with a spatula to keep the dough from sticking to the counter, roll the dough around the rolling pin then roll it out over the greased pie plate.
Cut off excess (about 2” from edge of plate), fold 1” under and flute the edges with your fingers.
We are fed by a food industry which pays no attention to health, and healed by a health industry that pays no attention to food - Wendell Berry