Cook on 350 for 10 minutes; then reduce temperature to 325 for 30 minutes.
Temperature reduction is to keep crust from burning.
Ovens vary in performance and cook times should be adjusted accordingly (I had to cook mine an additional 10 minutes).
Pie is done when center jiggles like jello when you shake the pie.
Make sure the pie cools completely before you cut it.
1 cup butter (2 sticks), cubed and chilled
2 1/4 cups all-purpose flour
1 teaspoon salt
8 to 10 tablespoons ice water
Put the butter, flour, and salt in the food processor, and pulse lightly just until the mixture resembles wet sand. Add the water, 1 tablespoon at a time, pulsing briefly after each spoonful of water. Keep adding water until the dough just begins to gather into larger clumps. Transfer equal amounts of the dough into 2 resealable plastic bags and pat each into a disk. Let rest in the refrigerator for at least 30 minutes. Remove 1 of the disks from the bag to a flour coated surface. Using a rolling pin, roll the dough out to a 10-inch round. Gently fit the rolled dough into a 9-inch pie pan, and refrigerate