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Directions

Stir the flour, sugar, and salt together and chill in the freezer about 10 mins, until super cold.

Cut the butter into 1 inch cubes and toss with flour until evenly coated. If at anytime the mixture begins to warm up or the butter feels greasy/melted return everything to the refrigerator until cold before continuing.

Using a bench scraper or food processor cut the butter into pea-sized bits.

Using the tips of your fingers pinch the butter into flat discs until the mixture becomes 'shaggy' looking instead of 'crumbly'.

Mix the water and lemon juice/vinegar together and slowly drizzle over the dry ingredients in 3-4 batches; tossing the mixture together between each batch with a bench scraper or a fork.

Press the dough into a ball and fold a few times until it holds together adding more water if necessary. Do not over work the dough or it will become tough when baked. There will be smallish chunks of butter visible in the dough do not try to fully mix them in.

Divide the dough into 4 equal parts and form each into a disc. Wrap the discs in plastic wrap and chill for at least 1hr.

When rolling out the dough use as little extra flour as possible (or use rice flour) and turn the dough often to prevent sticking. If the dough has been chilling for over an hr you may need to whack it with the rolling pin (Julia Child style) to soften the butter chunks.

Notes:
Each disc can be rolled into a single pie crust or use two discs for a covered pie.

To prevent the crust from shrinking during baking allow the pie crust to rest. Put the crust in the pie dish and then put the whole thing in the refrigerator for 30-60 mins (cover with plastic wrap if you plan to let it rest longer).

Dock the crust with a fork before baking or assembling pie.

Adapted From Rustic Fruit Desserts