Directions

• Place your flour, sugar, and salt in a large bowl and whisk to combine.
• Cut butter into small 1/2-inch cubes and add them into the flour mixture. Toss them around so that they’re coated and used your fingers to squash each butter cube into flatter, lima-bean like pieces.  You may be used to creating pea-sized pieces – resist the urge.  You can use a pastry blender or food processor, but proceed with care and don’t over mix, or you’ll get the pea-sized mixture.
• Pour water over the flour mixture and use a flexible silicone spatula to combine into a wet, sticky dough. It’s fine, don’t worry.
• Divide dough into two parts, slightly flatten, and wrap each half in plastic wrap. Chill in the fridge until firm — one to two hours.
• Unwrap first half of the dough, place on a well-floured counter, sprinkle the top generously with flour, and roll it out into a long rectangle. Brush off any excess flour and fold the dough into thirds like a letter. Roll it out again, this time into the shape needed for your final pie (a 14-inch round is typical).
• Repeat with the second half of the dough to create your top crust, or a second bottom crust.  You can also freeze this for later.