Incorporate the enough of the cold water into the flour until the mixture binds together and forms a rough ball. Knead the ball just until the dough begins to become roughly smoothish ball. Don't overwork the dough or else it will become tough.
Roll out to a bit larger than your desired finished size. Place into the tart or pie pan, fitting it into the edges. Trim off excess dough (we’ll usually trim about 1/2” above the pan).
Allow the dough to relax and chill in the fridge or freezer for at least 30 minutes (will help minimize shrinking when baking).
Blind bake the pie crust: Preheat oven to 375°F.
Line the crust with aluminum foil with enough foil to completely cover the sides, and then fill with a layer of pie weights (or dried beans, salt, sugar, etc...) to fill about 2/3 up the crust sides.
Place pie crust on a baking sheet. Bake for 15 minutes, carefully remove the foil and weights. Poke the base a few times with a fork.
If par-baking, then bake for an additional 5-10 minutes, or until the the crust is lightly browned. If fully baking (e.g. for a chilled filling recipe), bake for another 20 minutes or until golden and fully cooked through.