• Measure the flour into a bowl, and put into the freezer until you have finished grating the butter.
• Cut butter into very small pieces, ½ in or less. You can also grate the frozen butter using a box cheese grater until it becomes too small then you can chop it into pieces that are very small from there.

Using a Food Processor

• Add the flour to the bowl of the food processor.
• Add the butter to the food processor and then pulse it until the mixture resembles coarse cornmeal look.
• With the food processor running continuously on low, slowly pour the water into the mixture 1 tablespoon at a time. Do this in about 30 seconds, until the dough holds together when pinched.

By Hand

• Add the butter to the flour, and using a spoon, toss the ingredients together like you would a salad. Work quickly until the butter is completely covered in flour and resembles coarse sand or cornmeal.
• Spoon ¼ cup of very cold water into the flour mixture. Mix quickly with a fork, incorporating the flour gathered at the bottom.
• Continue to add water by the tablespoon, mixing each time, until you can lightly pinch the flour/butter mixture and it holds together.

To Prepare The Dough

• Once you have the ability to pinch the dough together, use your hands to press the shaggy bits of dough into a ball. Then divide the dough into 2 halves and form each half into a ball.
• Flatten each ball with the palm of your hand into about a 6 inch round, and wrap the discs in plastic wrap and refrigerate for at least 30 minutes.
• Remove the dough from the refrigerator. On a lightly floured surface, roll from the center up, down, left and right. Lift the dough once and rotate it about a quarter turn. Roll until the crust is about 14 inches.
• Fold the pie crust in half, and transfer the crust to a pie plate and trim the edges so they are neat. Press along the edges so it sticks the pie pan.

To Pre-Bake The Pie Crust

• Preheat the oven to 400'F.
• Poke the bottom of the crust in the pie pan with a fork multiple times. You can also add a piece of parchment paper on the top of the crust and fill with beans or pie weights.
• Bake for 20-25 minutes, unless the recipe calls for additional baking time, then only bake for 10 minutes to avoid over cooking the crust.