Freeze your butter for 10 minutes, or until very cold. Grate the butter using the large holes of a box grater. Return grated butter to freezer for another 10 minutes.

In a deep, medium-sized mixing bowl, combine the flour, sugar, and salt. Add the cold grated butter, tossing to combine. Use your hands to further cut and break the butter into pieces the size of small peas.

Drizzle a few tablespoons of water on the mixture and toss to moisten. Continue adding the remaining water until the dough sticks together.

Turn the mixture out onto a clean work surface. Use your hands to press the dough together into a craggily mass. Gently fold one half of the dough over and onto itself, repeating this three times.

Use a bench scraper to cut the dough in half. Wrap each half in plastic. Press down each plastic-wrapped dough to create a 4-inch wide disk shape. Refrigerate at least six hours, preferably overnight.

Let the dough sit at room temperature for 5 to 10 minutes, or until slightly pliable. Roll the dough out on a floured work surface into a 12-inch circle about ⅛-inch thick.

Gently roll the dough up and around the rolling pin, then unroll and drape over a 9-inch pie tin. Gently press into the pie tin, trim the excess dough, and crimp or flute the edges.

Wrap the dough in plastic and refrigerate for at least 2 hours, or overnight.

If the pie recipe calls for a prebaked shell, preheat the oven to 425°F. Line the chilled crust with foil and fill with pie weights.

Bake for 15 to 17 minutes, or until just beginning to brown. Remove foil and weights, continue to bake until totally browned at the edges.