1. Cut the butter into small cubes and place it back in the fridge or freezer to keep it cold.

2. In a large bowl, whisk together flour, salt, and optional sugar.

3. Add the cold butter to the flour mixture. Cut it in using a pastry cutter or fork until you have coarse crumbs with some pea-sized bits.

4. Slowly drizzle in ice water, starting with 6 tablespoons. Mix gently with a fork, adding more water as needed until dough starts to clump.

5. Turn the dough out onto a floured surface and gently knead just until it holds together. Divide into two discs.

6. Wrap the discs in plastic wrap and refrigerate for at least 1 hour or up to overnight.

7. When ready to use, let dough sit at room temperature for 5–10 minutes. Roll out to about 1/8 inch thick.

8. Fit into pie plate, trim excess dough, fold edges under, and crimp. Chill again for 15–20 minutes.

9. For blind baking, preheat oven to 375°F, line with parchment, and use pie weights. Bake for 15–16 minutes, remove weights, and bake 10–12 minutes more.

10. Use as directed in your desired pie recipe.