Combine dry ingredients, cut in butter, add we ingredients until dough holds together. Pat into a disk, wrap in plastic. Rest in refrigerator for 30 minutes. When chilled, remove from refrigerator, roll out on floured work space, fit to pie plate (do NOT stretch). Roll crust under, crimp edges. Poke crust with a fork. Place pie weights on aluminum foil or dry beans or rice on foil. Bake at 425 for 15 minutes, then remove foil and rice/beans/etc. Return crust to oven, bake an additional 10 minutes until crust is golden. Remove from oven, set aside to cool to room temperature.