Savory Pie Crust

I've always searched for the perfect pie crust recipe. I hate the idea of using vegetable shortening; there's something trashy about it. I'm due to try pork lard or goose fat. My mother used olive oil which is an interesting idea, but more often than not it makes for a tough and bready crust. But butter, ah, golden sun of the edible fat world, butter is perfect. It creates this lovely, erm, buttery pastry, suitable for savory or sweet dishes (just add a tbsp sugar and 1/2 tsp vanilla for sweet crusts).

1 cup flour
1/4 tsp. salt
1/2 cup (4oz/114gr) cold butter, cut into pieces
2+ Tbsps. cold water

1. Put the flour and salt in a large bowl. Add the butter pieces and pinch with your fingers to create a crumb texture. The secret to a good crust is to have small globules of butter throughout the dough; really cold (but not frozen) butter helps with this.
2. Make a well in the middle, and pour in the water. Quickly work in the flour to create a dough. Do not over-mix; again, this is to prevent overheating the butter from the heat of your hands so that it stays solid as little pockets of fat in the dough.
3. Pat the dough into a disk, wrap it in plastic, and refrigerate for about 15 minutes.
4. Roll out the dough to about 2/3 of the usual size, fold in, reform into a ball and roll out again. You can do this one more time if you want before rolling it out completely to line the tart shell. Chill another 15 minutes. These two chilling times are important, because it hardens the little bits of butter in the dough so that it creates minuscule pocket in crust for that flaking effect. Chill for another 15 minutes.
5. To pre-bake: Heat the oven to 400F. Poke holes in the bottom (I use a fork to do this). To use pie-weights (sometimes called "baking beans") to help the crust retain its shape, line the uncooked crust with parchment paper and fill with the pie-weights. Bake the shell about 15 minutes, remove it from the oven and take out the pie-weights and parchment paper. The crust is ready to be filled.