• In a large bowl, whisk together the flour, sugar, and salt.
• Using a pastry cutter or a fork, cut the cubed butter into the flour mixture until the butter pieces are pea-sized or smaller. (You could also use a food processor to cut the butter cubes into the flour mixture.)
• Drizzle in the ice water, 2 tablespoons at a time, stirring after each addition. Continue to add the ice water until the dough comes together easily.
• Turn the dough out onto a clean, lightly floured work surface. Form the dough into a ball and divide it in half. Flatten each half into a disc shape.
• Wrap each piece of dough tightly in plastic wrap and refrigerate for at least 2 hours.

Hot Pie

• On a floured surface, roll half of the dough to ¼-inch thick and transfer to a 9-inch pie dish. Repeat with the second half of the dough if the pie is covered.
• Bake as instructed in the recipe. Wrap any remaining dough in plastic wrap and store in the refrigerator.

Cold Pie

• Preheat oven to 425°F.
• On a floured surface, roll half of the dough to ¼-inch thick and transfer to a 9-inch pie dish. Use a fork to dock the bottom and sides of the crust.
• Blind bake the crust for 12 minutes. After 12 minutes, add a pie crust guard. Bake for 10 additional minutes.
• Continue by following the instructions of your cold pie recipe. Wrap any remaining dough in plastic wrap and store in the refrigerator.