• Combine the flour, salt, and sugar (if using) in a medium size mixing bowl.
• Cut or grate the very cold butter into small pieces and add to the flour mixture. If grating or using a fork instead of a pastry cutter, I suggest cutting the butter into very small pieces and freezing grated butter for at least 10 minutes before using.
• Using a fork or pastry cutter, work through the flour and butter mixture to combine the two until small pebbles are formed and most of the flour has mixed with the butter.
• Add 3 Tables of very cold water and mix with a fork just until combined. Add 1-2 Tablespoons of very cold water and mix. Continue adding 1 Tablespoon at a time of cold water and mixing gently until the butter and flour starts for form larger pieces. The amount of water you need will vary depending on humidity and other factors, but try not to add too much.
• When you can squeeze some of the pie dough in your hands and it holds its shape without crumbling, you have added enough water. The dough should look crumbly at this point.
• I like to dump the crumbly dough out onto a large piece of plastic wrap and fold the plastic wrap up to cover the dough completely and then form a disc. If the dough is too crumbly, add another Tablespoon of cold water. Once the dough holds together, split it into two disc of equal size. Weighing the dough is the best way to ensure each pie crust is equal. Wrap each disc in plastic wrap and refrigerate for 15-30 minutes before rolling it out and forming your pie crust.

How to Roll out the Pie Crust for a 9" pie

• Remove your pie crust and let sit a few minutes while you prepare your work surface.
• Lightly flour the work surface and keep extra flour nearby. Place the disc of dough on the work surface and lightly flour the top. Place your rolling pin in the center of the dough disc and lightly press down as you roll away from you. Return the rolling pin to the center of the dough disc and lightly press down as you roll towards you. Do this a few times until the dough starts to flatten.
• Flip the dough over and rotate it 90°, make sure to lightly flour the work surface and the top of the dough. You can also flour the rolling pin if you are having trouble with it sticking. Repeat the rolling process, starting in the middle until you have about a 6" circle.
• Flip the dough again and make sure to lightly flour the work surface and the top of the dough. Continue rolling, starting in the middle and roll away from you as well as towards you and to your right and your left until you have about a 12" circle.

How to Place the Pie Crust in your pie pan

• Once rolled out, carefully lift the edge closest to you and don't be afraid to use some more flour if it's sticking at all to your work surface. You can also lightly flour the top of the pie dough. Roll it about half way and place your pie pan on the work surface. Lift the dough onto the pie pan and unroll. You want to have a few inches of extra pie dough all around the pie plate so you can form the outer crust of the pie.

How to form the outer crust

• Trim off any excess pie crust so you are left with about 2" of pie dough that extends beyond the pie pan. Fold over the excess dough away from the pie pan and pinch to form the edge.
• There are tons of ways to decorate the edge. You can simply press it down with a fork or a spoon or create a scalloped edge. To create a scalloped edge see the video in the post because it is much easier to show you than explain in words.