1-Gather all ingredients: chill the butter and water, and measure the flour and salt accurately to set yourself up for success.

2-Place the flour, sugar, and salt into a food processor bowl and pulse a few times to combine. If you’re not using a food processor, whisk the dry ingredients together in a bowl using a pastry cutter.

3-Add the cold diced butter and pulse until the mixture forms coarse crumbs with some pea-sized pieces. Avoid overmixing, as the mixture should remain dry and powdery for the best texture.

4-Add 7 tablespoons of ice water and pulse just until moist clumps or small balls form. If the dough is too crumbly, add more water 1 teaspoon at a time, taking care not to overwater so the dough stays manageable.

5-Transfer the dough to a clean surface and gather it into a ball without kneading. Divide it into two disks, cover with plastic wrap, and refrigerate for 1 hour before using to enhance the dough’s texture.

6-To roll out the dough, dust the surface with flour and roll it into a 12-inch circle. Wrap the dough around the rolling pin and transfer it to a pie dish, then press it gently to line the dish and tuck any excess dough underneath to form a thick edge.

7-To finish the edges, pinch and press the dough at the outer edge with your thumb and fingers around the pan to create a decorative rim. Chill the crust again before baking to maintain its shape.

8-Finally, bake at 375°F (190°C) for 20-25 minutes or until golden brown, adjusting as needed for your pie’s specifics.