Prep your ingredients:

• Cut the butter into small cubes and chill it in the freezer for 10 minutes.

• Fill a cup with ice and water — you’ll use the icy water to keep the dough cold.

Mix the dry ingredients:
In a large bowl, whisk together flour, salt, and sugar.

Cut in the butter:
Add the cold butter cubes.
Use a pastry cutter, fork, or your fingers to cut the butter into the flour until it looks like coarse crumbs with some pea-sized pieces of butter left — these chunks make it flaky!

Add the ice water:
Sprinkle 1 tablespoon of ice water at a time over the mixture, gently tossing with a fork after each addition.
Add just enough for the dough to come together when you press it — it should be slightly crumbly but hold when pinched.

Form and chill:
Turn the dough out onto a lightly floured surface and gently press it into a ball (do not knead).
Divide into two discs, wrap each tightly in plastic wrap, and refrigerate for at least 1 hour (up to 3 days).

Roll out:
On a floured surface, roll one disc into a 12-inch circle (for a 9-inch pie). Rotate often to prevent sticking.
Transfer to your pie pan and trim excess dough, leaving about ½ inch overhang.

For a double crust pie:
Roll out the second disc for the top. Fill your pie, add the top crust, trim, crimp edges, and cut a few slits for steam.

Chill before baking:
Place the assembled pie in the fridge or freezer for 15–30 minutes before baking. This step helps lock in the flakiness!