Making a perfect pie crust requires some practice and patience, but it is not impossible. The key to a perfect pie crust is to use cold ingredients, such as butter and water, and to handle the dough as little as possible. Cold ingredients help create flaky layers in the crust by preventing the butter from melting too quickly. - Minimal handling helps prevent the development of gluten in the dough, which can make the crust tough or shrink. - To make a perfect pie crust, cut cold butter into small pieces and mix it with flour and salt until it resembles coarse crumbs. - Add ice water gradually until the dough comes together in a ball. - Wrap the dough in plastic wrap and refrigerate it for at least an hour. - Roll out the dough on a lightly floured surface into a circle that is slightly larger than your pie pan. - Transfer the dough to the pan and press it gently into the bottom and sides. - Trim and crimp the edges as desired. - Refrigerate the crust again for at least 15 minutes before filling or baking.