2. In a medium bowl, stir flour, salt and sugar to combine.
4. Drop butter cues into the flour mixture and stir to coat the butter.
6. Using a pastry blender or your hands, cut the butter into the flour mixture. However, work quickly because you want to keep the butter chilled. The mixture should start to be crumbly, like bread crumbs.
8. Add 4 tbsp of the ice-cold water to the flour mixture.
10. With a rubber spatula, fold and press the dough. Eventually, the dough should start to form. If the dough appears too crumbly, add 1 tbsp of water and continue to press. The dough will be ready when you pinch it and it holds together. If still crumbly, add 1-3 more tbsp of water and continue to press it together.
12. Take the dough out of the mixing bowl, form into a ball, and place on your counter.
14. Cut the ball into two even halves.
16. Press each half into discs, about the size of a small plate. Wrap each disc in plastic wrap and place in the fridge for at least 1 hour.

Once the dough has been chilled and you’re ready to make your pie. If you’re making a single pie dough, you can wait to make your filling. But if you’re making an apple pie, for example, make the filling now.

2. Dust your working surface with flour. 
4. Remove one of the dough discs from the fridge to get to room temperature – about 5-7 minutes.
6. Lightly flour your rolling-pin.
8. Roll out the dough into a 12-inch circle.
10. Gently roll your pie crust dough around your rolling-pin. Unroll the dough over your pie dish.
12. Lightly press the dough to the surface of your pie dish.
14. Depending on your crust design or if needing 2 pie crusts, trim the dough so about a half-inch from the edge of the dish remains. You’ll want to do this to flute or make another design for a single pie crust. However, for our leaf design in the pumpkin pie, trim the edges to the pie dish and add those designs on top. For two pie crusts, do not flute edges yet. Add your filling and roll over your second pie crust. Trim then crimp.
16. Place in the fridge for at least 20 minutes before baking. Refer to pie recipe for oven temperatures.