Pie Pastry

I use the Julia Childs Pie Pastry Recipe. I use this for any type of savoury or sweet pie.

Ingredients
1 3/4 cups (8 ounces, 250g) of all purpose flour. Try to find unbleached, it results in better pastry.
1 tsp salt (5 grams)
5 ounces chilled butter (200g)
1/3 to 1/2 cup iced water (1 decilitre)

Method
Cut butter into cubes, keep it as cold as possible. I usually cut it and put it in the freezer for a minute or two whilst getting the other ingredients ready. I find, the colder the butter & water, the better the pastry.

Combine flour and salt in blender
Pulse for 5 seconds to mix
Add half the butter, pulse until butter is broken down int osmaller pieces. About 5-10 seconds in blender.
Add the remaining butter, pulse until mixture looks like rolled oats.
Slowly add the water, continue pulsing. Add enough water until the pastry forms a ball and pulls away from the sides of the blender.

Remove mixture from blender, gently form into a flat disc shape about an inch high and 6 inches in diameter. Flour the disc shape, and wrap it in glad wrap and put in fridge for 2 hours.
Remove from fridge, let sit for 5 minutes, roll out pastry, lay over pie tin and mould gently. Pastry should not be too thin. Mould lightly buttered aluminium foil over pastry and either freeze for 20 minutes, or fridge for 1 hr.

Preheat oven to 180.
Add beans, rice or pastry weights to pie tin onto of foil.
Bake for 7-8 minutes, prick bottom of pie pastry with a fork, bake for another 4 minutes.
Remove foil and beans, and bake for another 2-3 minutes until very light brown.
Remove from oven and cool in tin.