To Make the Dough:

1. Cube the butter and set in freezer for 5 minutes while you measure the remaining ingredients.
2. 
3. In a large bowl, whisk together the flour, sugar, and salt.
4. 
5. Add butter to the flour mixture and combine with a fork, two butter knives, or a pastry blender. Be sure not to mix the butter in completely. Visible bits of butter should remain, about the size of a corn kernel.
6. 
7. Drizzle 1/2 cup of the cold water over the mixture, and bring the dough together using a rubber spatula. Add more water, one tablespoon at a time, as needed to bring the dough together. You shouldn't need to use more than 3/4 cup water.
8. 
9. Bring the dough together into a ball by hand, and divide in half. Shape into discs.
10. Wrap each disc in plastic wrap and refrigerate for 2 hours before rolling dough out.

To Roll Out Crust:

1. Remove one chilled disc from the refrigerator and place on a well-floured work surface. Sprinkle dough with flour.
2. 
3. Roll dough a few times, then lift dough and rotate it, making sure it isn't sticking to the counter. Add more flour as needed. Roll a few more times, then rotate again. Continue rolling and turning until dough is of uniform thickness and measure about 2-3 inches larger than the diameter of your pie plate. (12-inches is a good size for a 9-inch pie plate.)
4. 
5. Gently fold the dough into quarters. This makes it easy to transfer the dough and position it in the center of the pie plate.
6. 
7. Trim and pinch the edges with your thumb and index fingers to make a nice, wavy border. (If you are doing a double-crust pie, do this step after you have filled the pie and added the top crust, then crimp the top and bottom crusts together.)
8. 
9. Happy Pie-Making!