Chill the Butter: Start by chilling your butter until it’s very cold. Grate it using a cheese grater and then pop it back into the fridge while you prepare the dry ingredients.

Mix the Dry Ingredients: In a large bowl, combine the flour, sugar, and salt. This step ensures even mixing.

Incorporate the Butter: Use a pastry blender or your hands to cut in the chilled, grated butter until the mixture resembles coarse crumbs. You want the butter pieces to be about the size of peas.

Add Ice Water: Gradually add the ice water, 1 tablespoon at a time, mixing gently until the dough comes together—it should just form a ball without being sticky.

Chill the Dough: Flatten the dough slightly into a disc for easier rolling later, wrap it tightly in plastic wrap, and refrigerate for at least an hour or overnight for best results.

Roll Out the Dough: When you’re ready to bake, roll the chilled dough out on a very lightly floured surface using a floured rolling pin.

Transfer to Pie Plate: Gently transfer the rolled dough to your pie plate, trimming and fluting the edges as desired. Poke holes in the middle with a fork to prevent bubbling.

Pre-Bake if needed: If your recipe requires, bake the shell with a piece of foil or parchment paper weighted down with pie weights for 20-30 minutes in a preheated oven at 375°F, or until golden brown.

Fill and Bake: If you’re using a filled pie, add your desired fillings now, top with another crust if desired, and bake as per your pie filling instructions.