• This recipe makes enough dough for two crusts. If you don't need both freeze the second half of the dough. You can also make half of this recipe if you only want one pie crust.

Mixing By Hand

• Put the flour, sugar, and salt in a bowl and whisk to combine. Cut the butter into 1/2-inch cubes and add it to the flour mixture. Use your fingers or a pastry cutter to cut the butter into the dry ingredients until the resembles a combination of lima beans and small peas.
• Add 4 tablespoons (1/4 cup) of the ice water and use a rubber spatula to toss the water and dry ingredients together. Add the remaining water and gently mix it in. The dough will feel and look wet but that is okay.
• Dump the dough onto a lightly floured surface and press the dough together. Use your fingers to press it out to a 6x8-inch rectangle with the short end facing you. Fold the top third towards the center and then fold the bottom third over the top half.
• Rotate the dough 90 degrees (a quarter turn) so the short edge is facing you. The edges won’t be smooth or completely even which is okay. If the dough is sticking to the work surface, add more flour.
• Again, with your fingers press the dough out to a 6x8-inch rectangle. Fold the top third towards the center and then fold the bottom third over the top half. Repeat this step one more time.
• Divide the dough into 2 equal parts (about 385 grams each) and shape each piece into a round disk 1-inch thick if you're making a pie or two square shapes if you're making square hand pies. Wrap each piece of dough in plastic wrap and chill for at least 45 minutes. The dough can be refrigerated for up to 2 days.
• Follow the directions in the recipe that you’re using the pie dough for to roll out and shape the pie dough.

Food Processor

• Put the flour, sugar and salt in a bowl and stir to combine. Place the flour mixture into a food processor.
• Cut the butter into 1/2-inch cubes and add it to the flour mixture. Pulse the dough until it is coarse and crumbly, and the butter is about the size of peas.
• Pour the mixture into a large bowl. Add 1/4 cup of ice water and use a rubber spatula to gently toss the water and dry ingredients together until the water is absorbed. Add the remaining water and mix into the dough until it comes together. The dough will feel and look wet but that is okay.
• Dump the dough onto a lightly floured surface and press the dough together. Follow the directions above to finish folding the dough.
• Divide the dough into 2 equal parts and shape each piece into a disk 1-inch thick. Wrap each disk in plastic wrap and chill for at least 45 minutes.

Storing the Dough

• With either method, the dough can be stored in the refrigerator for up to 2 days and frozen for up to 2 months. If freezing the dough, wrap each disk in another layer of plastic wrap and then placed them in a freezer bag. When ready to use the dough place it in the refrigerator the day before you plan to use it to thaw out.