In a large bowl, whisk together the flour, sugar, and salt together. Add the cold cubed butter on top. Using a pastry cutter, food processor, or two forks (pastry cutter is ideal, see post above), cut or pulse the butter into the dry ingredients until it resembles coarse meal. You’re looking for pea-sized bits of flour-coated butter. A few larger bits of butter is OK.

Drizzle the cold water over the surface of the flour mixture, 1 Tablespoon at a time, and stir after each addition. Stop adding water when the dough comes together easily and begins to form large clumps. The dough will feel moist and a little sticky, but not feel overly wet. Do not add any more water than you need to. I always use about 1/2 cup (120ml) of ice water.

Transfer the dough to a lightly floured work surface. Using floured hands, gently bring the dough mixture together into a ball. Avoid overworking the dough. If it feels too dry or is too crumbly to form a ball, dip your fingers in cold water and then continue bringing the dough together. If it feels too sticky, sprinkle on a little more flour and continue bringing it together. Using a sharp knife or bench scraper, divide the dough in half. Using your hands, gently flatten each half into a 1-inch-thick disc.

Wrap each disc tightly in plastic wrap and refrigerate for at least 2 hours and up to 5 days before using in a pie recipe.

After refrigerating, the dough is ready to roll out and use in a pie recipe. Proceed with the pie per your recipe’s instructions. TIP: When rolling out the chilled pie dough discs, use gentle force with your rolling pin. Start from the center of the disc and work your way out in all directions, turning the dough with your hands between rolls. Smooth out the edges if you notice cracks. (See video.) Keeping your work surface, rolling pin, and hands lightly floured makes rolling out easier.