Combine Dry Ingredients: Add the flour, salt, and sugar to a mixer. Mix on the lowest setting briefly to distribute the salt and sugar throughout the flour.

Add Butter: Cut the cold butter into small cubes and add them to the flour mixture.

Mix: Let the mixer run for a minute or two until the butter breaks down into pea-sized pieces and is incorporated into the flour.

Add Water: Start by adding 6 tablespoons of ice-cold water. Mix on low.

Tip: Do not overmix or make it too wet. Stop once the dough starts to stick together. If it's too dry, add the 7th tablespoon of water, but in the video, 6 tablespoons were sufficient.

Form the Dough: Use your hands to pull the dough together into a ball.

Divide & Roll: If making a double-crust pie, divide the dough in two (use slightly more for the bottom crust).

Make Ahead: You can form the dough into a disc, wrap it in plastic wrap, and store it in the fridge for 2–3 days or freeze it for 2–3 months.

Immediate Use: Flour your surface and rolling pin, then roll the dough out immediately. Chill the crust in the pie pan before baking.