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Mix together the flour, sugar and salt then add the butter and toss through the flour until coated in flour
Press the butter into flat flakes, working it into the flour a little more so you have a slight mix of sizes, some worked in some remaining as large flakes
Refrigerate the bowl for 30 mins
Drizzle in the water a little at a time, stirring together with a butter knife or tossing together with your hands
Add enough water until the dough starts to form clumps and there is big pockets of flour
Turn out onto your work surface and press to form into a uniform dough
Wrap in clingfilm and roll out a little
Refrigerate for at least 30 mins
Roll out until about 15x40cm, cut into three pieces and stack atop each other
Repeat the rolling and stacking process a second time so that the dough has been rolled out four times total
Slightly roll out the dough and cut into two pieces
Each piece is enough for a single pie crust or together can be used for a double crust pie