• Cut the butter into ½” cubes and set in a bowl. Measure the flour into a separate bowl and place both bowls into the freezer for at least 15 minutes.
• Divide the flour into 1 ½ cups and 1 cup.

If Making by Hand:

• Combine the 1 ½ cups of flour with the salt and sugar (if using) and reserve the other 1 cup of flour.
• Using a pastry cutter, cut the butter into the flour and keep mixing until it looks well combined, and you have large, pea-sized pieces of butter coated in flour. If the butter is getting warm, toss back into the freezer for 5 minutes before continuing.
• Add the rest of the flour and continue cutting the butter mixture into the rest of the flour until there’s very little loose flour left.
• Using a tablespoon, begin adding the ice-water 2 tablespoons at a time. Use a hard spatula or your hands to combine. After 6 tablespoons worth, add more water 1 tablespoon at a time until the dough feels like it’s coming together. It should feel thick and moist, but not wet and sticky. If it crumbles apart when you pinch it, add some more water. You should end up using around 7-9 tablespoons of water, or roughly ½ a cup (again, see notes).
• Push the dough together until it forms a rough ball and place on a lightly floured surface. Cut the ball in half and form two equal disc shaped pieces, about 1” thick.
• Wrap each disc with plastic wrap and refrigerate for at least 2 hours, or up to 3-4 days.

If Using a Food Processor:

• Add 1 ½ cups of flour along with the salt and sugar (if using) into the food processor. Pulse 3-4 times to combine.
• Add the butter cubes and blend for 10-15 seconds until a loose dough begins to form.
• Scrape down the sides and add the remaining 1 cup of flour. Pulse 4-5 times until all the remaining flour is combined. It should look like a crumbly dough now.
• Do NOT add the water to the food processor. Instead, turn the dough out into a mixing bowl before continuing (see notes).
• Using a tablespoon, begin adding the ice-water 2 tablespoons at a time. Use a hard spatula or your hands to combine. After 6 tablespoons worth, add more water 1 tablespoon at a time until the dough feels like it’s coming together. It should feel thick and moist, but not wet and sticky. If it crumbles apart when you pinch it, add some more water. You should end up using around 7-9 tablespoons of water, or roughly ½ a cup (again, see notes).
• Push the dough together until it forms a rough ball and place on a lightly floured surface. Cut the ball in half and form two equal disc shaped pieces, about 1” thick.
• Wrap each disc with plastic wrap and refrigerate for at least 2 hours, or up to 3-4 days.

Rolling Out the Dough:

• After chilling your pie crust discs for at least two hours, remove one of them and let it stand at room temperature for 5-10 minutes if it feels solid. Only work on one disc at a time while the other stays chilled.
• Lightly flour your work surface, as well as your hands and your rolling pin. It’s a good idea to keep a small bowl of flour and a small bowl of ice water handy while you work on rolling out the dough.
• Remove the disc from the plastic wrap and place on work surface and lightly flour the top. Starting in the center, work your way out in both directions, turning the dough as you work it. Avoid using too much pressure as you push the circle larger so that you don’t taper the ends.
• Anytime the dough begins to feel warm, or you see butter starting to melt, place the dough back in the fridge or the freezer for a few minutes before continuing.
• Lift the dough occasionally to make sure it isn’t sticking, adding some more flour when needed. If you notice cracks forming, use a little bit of water to reseal the broken edges and a little flour to paste it back together.
• Roll the dough into a rough circle about 13” wide (for a 9” pie pan) and about ⅛” thick. When your dough is ready, gently roll it onto the rolling pin and unroll it over your pie pan.
• Gently press the dough into the sides and bottom of the pan without stretching or tearing it. Chill or freeze the pie dough before filling it, and from here follow the recipe for the type of pie you are making.