On a flat surface mix flour, salt and sugar.

Add the cold butter and blend it with a fork or pastry blender until the mixture resembles small peas. Try not to touch the butter or mixture with your hands so the butter remains as cold as possible.

Add about 2-3 tbsp of ice cold water at a time and keep blending with the fork until it starts to stick together and you’re able to form a ball.

With the help of a rolling pin shape the dough into a small, flat disc on a floured surface. Wrap it with plastic wrap and place it in the refrigerator for at least one hour before using.

Place the flour, salt and sugar in a food processor and pulse a few times to mix.

Add the cold butter and pulse a few more times until the mixture resembles small peas.

Add about 2-3 tbsp of ice cold water at a time and keep pulsing until it starts to stick together and you’re able to form a ball.

With the help of a rolling pin shape the dough into a small, flat disc. Wrap it with plastic wrap and place it in the refrigerator for at least one hour before using.

Take the pie disc out of the refrigerator, unwrap it and place it on a floured surface.

With a rolling pin start rolling out the dough to form a circle until it’s big enough to cover your pie dish.

To place the dough on the pie pan, wrap the pie crust around the rolling pin. Place the pie pan under the rolling pin and start unrolling the pie crust onto the pan. Mold in the pie crust into the pie pan, add your filling, and bake the pie according to the recipe you’re making.