• In a mixing bowl add flour, salt, and sugar and mix together well. Slice butter and use a pastry cutter to mix in with flour mixture until you have a crumbly texture.
• Next, add cold water slowly until you get the right consistency (you don't want your dough to wet and hard to roll). I added the full ½ cup to mine. When rolling the dough, sprinkle cutting board with flour.
• Use hands to knead the dough then separate the dough in half.

For filled and cooked pies (like apple or cherry):

• Roll out both sections of dough place one on the bottom of the pie pan, fill, and top with the 2nd rolled out dough. Seal and bake according to directions.

For no bake pies (blind baking):

• Roll out and place in a the pie pan. Place parchment paper and weights or dried beans inside crust and bake at 400 degrees for 15 minutes. Allow to cool then fill and refrigerate according to directions.