Instructions

1. Add the Flour, Sugar and Salt into a medium sized mixing bowl and mix until combined.
2. Cut your ice cold butter into cubes and then add them to the bowl.
3. Using a pastry cutter (or a fork or your fingers in an emergency) mix the butter into the dry ingredients.  The mixture will still be dry and loose and there will be tiny specs of butter that have not been mixed. That is good!
4. Add the ice water (just the water, not the ice) into the flour/butter mixture a tablespoon at a time.  Stir with a spoon.  Continue to add water just until the dough comes together into a ball and is cleanly pulling away from the bowl.
5. Pour the dough onto a floured surface. There may be some flour that is still not incorporated. Knead the dough a few times to make sure all the flour is mixed in and then form the dough into a ball.  Push down the ball to create a disc.
6. Cover the dough disc with plastic wrap and refrigerate for at least two hours.
7. If you are making a double crust pie, split the dough into two equal portions before you refrigerate it.
8. Remove the dough discs from the refrigerator and roll out with a rolling pin on a floured surface.
9. Bake according to the directions of the pie you are making.