Blend all the dry ingredients together. Cut the butter into the dry ingredients until the mixture looks like corn meal. Add 4 tablespoons cold water as needed, mixing until the dough comes together in one ball. Wrap the dough in plastic and refrigerate for 30 minutes before using.

Liberally coat a pie pan with softened butter, then dust with flour. On a floured work surface, roll out the dough to 1/4-inch thickness. Gently fit the dough into the pan, making sure there are no air pockets.

Preheat oven to 400˚F

Place dough in pie pan and line with aluminum foil. Fill with pie weights, beans or raw rice (holds dough in place while baking).

Bake on a baking sheet until dough seems set - about 12 minutes.

Remove and let cool.