Step 1

Double the ingredients for a double crust pie.

Step 2

Chill the butter for 10 minutes or so in the freezer.

Step 3

Mix the flour, sugar, and salt in a large bowl.

Step 4

Use the big side of the grater and grate in the butter, stopping to stir every once in awhile to cover the butter shreds with flour and keep them separate.

Step 5

Return the butter to the freezer for a few minutes when it starts to get warm. This is important!

Step 6

Stir the butter and flour mixture to make sure all the butter shreds are coated in flour.

Step 7

Slowly add the water, a little at a time, stirring with a fork.

Step 8

The dough is ready when it holds together without crumbling. You may need a little more or less water. If you need more water add it a teaspoon at a time.

Step 9

Form into a ball, wrap in plastic wrap and freeze for 10 minutes.

Step 10

Dust the counter with flour and roll out the dough to about 1/8-inch thick.

Step 11

Add to pie plate and crimp edges.

Step 12

Freeze for 10 minutes before using as directed in your recipe.