Directions

1. Whisk together the flour, sugar, and salt in a large bowl.
2. Add in the cold and cubed butter and use your fingers to press it into the dough. Continue working the butter into the flour with your fingertips until there are small, pea-sized lumps throughout.
3. Pour in ¼ cup of ice water and mix with a wooden spoon. It should become thick and damp but still somewhat crumbly. If it’s still too dry, add 1 tablespoon of water at a time until it starts to form into a shaggy dough.
4. Pour it out onto a lightly-floured surface (crumbs and all) and work it into a smooth ball. Flatten into a disk and wrap in plastic wrap.
5. Chill for at least 30 minutes.
6. Once chilled, let it rest at room temperature for about 15 minutes. Then roll it out and form it into your 9″ or 10″ pie dish. Place the shell back into the refrigerator while you make the filling.
   
   
7. Storage Instructions:
8. If baking pie soon, place disk of pie dough wrapped in plastic wrap in the refrigerator for up to 3 days. To freeze dough for use in the future, you can also wrap the dough disk in plastic wrap and then place in a zip-top bag for up to 3 months.