1. Grate your butter onto a sheet pan and freeze for 10 minutes
2. Add flour and frozen, grated butter to a large mixing bowl and use a pastry blender to cut the butter into the flour until the texture resembles coarse, wet sand
3. Pour 1/4 cup of ice water into the flour mixture and begin to stir with a wooden spoon. Add more water 1 tablespoon at a time, mixing well after each addition, until the dough holds together when pinched between 2 fingers (you may not need all 3/4 of a cup)
4. Use your hands to press the dough into a ball and turn it out of the bowl onto a lightly floured surface. Cut into 2 halves, press each half into a 1" thick disk that's about 4" wide
5. Wrap both disks individually, tightly in plastic wrap and place into the fridge to rest for 1 hour, or up to overnight
6. After your dough has rested, take one (or both if needed) out of the fridge and, with a rolling pin, roll into a 12" circle on a lightly floured surface
7. Place your bottom crust into a 9" metal pie plate and trim the edges so you have a 1/2"-3/4" overhang
8. Gently tuck the overhang under so you have a thick edge and flute or crimp the edge with a fork

If Blind Baking:

1. Preheat the oven to 375 degrees F and place the prepared crust in the fridge to rest while it's heating up
2. Once preheated, take the pie crust out of the fridge and dock the bottom  with a fork and place a piece of parchment paper on the inside and fill with pie weights or dried beans
3. Bake for 14-16 minutes if par-baking or 18-22 minutes if fully baking the bottom