Measure Your Dry Ingredients: In a large bowl, combine flour and salt.

Add Most of the Butter: Add about two thirds of the butter (roughly ¾ cup or 170 g butter) to the flour. Use your fingers to mix the butter into the flour until it looks like almond meal or damp crumbs. Rubbing most of the butter into the flour makes the crust super tender.

Add Remaining Butter: Add remaining butter to the mixture. Mix it in, but leave some small chunks of butter. Adding some distinct chunks creates pockets of steam, making the pie flaky. Place the bowl in the freezer for 10 minutes.

Add Ice Water: Take the bowl out of the freezer and mix in the ice-cold water. Use a spatula to gently mix it in. It will look a bit messy, and that’s okay.

Form the Dough: Dump the mixture onto a large piece of parchment paper. Use the paper to help you fold and press the dough together a few times until it forms a ball. Let it rest for 30 minutes at room temperature.

Roll Out the Dough: Divide the dough into 2 pieces. Roll each piece out between two sheets of parchment paper. Trim away the shaggy edges using a knife or pastry cutter and discard excess dough. The dough circles should be 2 inches larger than your pie plate.

Chill the Dough: Stack the two pieces of rolled-out dough with parchment paper in between and wrap them in foil. Chill in the fridge for at least 2 hours or overnight.

Preheat Oven: Put a baking sheet in the oven and preheat it to 425°F.

Assemble and Bake: Fill your pie and add the top crust. Crimp the edges of the pie crust and cut a steam vent in the top of the pie. Freeze it for 30 minutes while you preheat your oven. Then bake it on the hot baking sheet for 20 minutes at 425°F. Lower the temperature to 350°F and bake until done.