To make the pie dough, mix the flour, salt and baking powder in a large bowl. Add the butter. Using a pastry blender or your fingers, cut the butter into the flour until the mixture resembles coarse bread crumbs with some pea-size pieces of butter. Gradually stir in enough of the water for the dough to clump together. Gather up the dough and form into a disc, wrap in plastic wrap, and refrigerate until chilled but not hard, 1 to 2 hours.
Pre-heat the oven to 375 degrees F. On a lightly floured work surface, roll out the dough into a 1/8-inch-thick round. Transfer to a 10-inch pie dish, trimming the dough to a 1/2-inch overhang around the edges of the dish. Tuck the overhang under the dough on the rim and flute the edges. Prick holes in the bottom with a fork and line the dough with aluminum foil. (Thinner foil will require beans or rice to weigh it down-I used a double thickness of heavy duty foil and did not need any weight). Bake for 15 minutes and reduce the heat to 350 degrees F for another 10 minutes. Pull the crust out briefly to remove the foil-carefully-and return to the oven for another 10 minutes. The crust is ready when it is browned in a few spots, not overall. Set aside and allow to cool.