Make sure to have your stick of butter in the freezer at least ½ before you start making this pie dough.

In a large mixing bowl add the flour, sugar and salt. Stir together using a whisk.

Using a cheese grater, grate the frozen butter into the flour mixture, stirring into the flour every minute or so to avoid the butter shreds sticking together.

Once all the butter has been grated into the flour use your hands and mix the ingredients.

Add the ice water, 2-3 tablespoons should be enough. A few things can affect how much is needed but basically you just need the dough to come together. Don't overwork it.

Make a disk like shape and wrap in plastic wrap and place in the refrigerator.

After about 30 minutes take out the dough and roll it out on a floured surface, using a rolling pin dusted with flour.

Roll it out to about ⅛" thick, it should drape over a 9" pie dish easily with about 3" overhang all around.

Using your fingers fold the extra overhand underneath itself and onto the edge of the pie dish then flute the edges using your thumb and fingers.

Place the finished pie crust into the freezer until you're ready to fill it - unless you plan on being longer than 30 minutes, then in the refrigerator will be fine.

If you are filling with a no bake required filling then you'll need to blind bake the crust. Fill with pie weights (or a smaller aluminum dish) and bake at 400°F for 15 minutes, then turn down the temperature of the oven to 350° and bake another 20 minutes.

Remove and allow to cool.

If you are filling the crust first before baking, then still bake at 400°F for the first 15 minutes then turn down to 350°F for the remaining cooking time.