Instructions

1. Begin by gathering all your ingredients: 2 1/2 cups of all-purpose flour, 1 teaspoon of salt, 1 tablespoon of sugar, 1 cup of unsalted butter (chilled and diced), and 6 to 8 tablespoons of ice water.
2. In a large mixing bowl, combine the all-purpose flour, salt, and sugar. Use a whisk to mix these dry ingredients together until they are well blended.
3. Add the chilled, diced unsalted butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs. Be careful not to overwork the dough; you want small pieces of butter to remain for a flaky crust.
4. Once the butter is incorporated, gradually add the ice water, one tablespoon at a time. Mix gently with a fork after each addition until the dough begins to come together. You may not need all the water, so add it slowly until the dough holds its shape without being sticky.
5. Turn the dough out onto a lightly floured surface. Divide it into two equal portions. Shape each portion into a disc, about 1 inch thick. Wrap each disc tightly in plastic wrap and refrigerate for at least 30 minutes. This resting period allows the gluten to relax, making the dough easier to roll out.
6. After the dough has chilled, remove one disc from the refrigerator. On a lightly floured surface, roll out the dough into a circle about 12 inches in diameter, making sure to keep it evenly thick.
7. Once rolled out, transfer the dough to a 9-inch pie pan by gently folding it in half and then placing it in the pan. Unfold it and press it gently into the bottom and sides of the pan. Trim any excess dough hanging over the edges.
8. Repeat the rolling process with the second disc of dough for the top crust, or use it as a second bottom crust for another pie. If you are making a double-crust pie, you can cut slits in the top crust for steam to escape.
9. Once both crusts are prepared, they are ready to be filled with your favorite pie filling. Follow your pie recipe for baking instructions.