Pie Crust

For one 10" pie crust

3/4 c. + 1 T. flour
1/2 t. sugar
1 pinch salt
7 T. cold unsalted butter
1-3 T. cream

Mix dry ingredients
Add butter, then cut with two knives
Work mixture until crumbly and the largest pieces of butter are no bigger than a pea

Pat dough into a thick flattened ball. Lightly flour your work surface and tap one of the dough balls down with four or five taps of the rolling pan. Begin rolling from the center of your dough outward. Stop the pressure 1/4 inch from the edge of the dough. Lift the dough and turn by a quarter and repeat the rolling until the dough is at least 12 inches in diameter. Be sure to re-flour the work surface if your dough is sticking.

It may feel strange not to, but don't chill the dough yet. Shape it into one disk and start rolling; you can chill the dough once the pie is assembled.
Feel free to flour the surface, and slide that dough around. Having your dough stick is worse than using too much flour, most of which can be brushed off after rolling anyway. After every few strokes of the rolling pin, free the dough from the surface by sliding and turning it.
Using a pot lid or a circle of cardboard as a template, trim the dough to form a 12-inch round (this should give you a 1-1/2-inch margin all around your 9-inch pie pan). Fold the dough in half, slide the outspread fingers of both hands under the dough, and gently lift it and transfer it to the pie pan. Unfold and ease the dough round into the bottom of the pie pan without stretching it.

Roll out the other dough ball and cut a second 12-inch round to be used as the top crust.