In a medium bowl, whisk together flour, sugar and salt.

Add cold butter pieces and cut into the flour mixture using a pastry cutter, two knives or a food processor.

Fill a cup with iced water and using a measuring spoon, drizzle a tablespoon of water over the flour mixture. Toss with a fork to distribute the moisture. Repeat this process adding a tablespoon of water at a time and tossing the mixture until your mixture looks shaggy and there are no dry piles of flour at the bottom of the bowl. It shouldn't look wet. You should be able to grab a handful of the mixture and squeeze it in your hands and have it hold together. For me, this took about 5-6 Tablespoons of water, but it varies each time I make it. Start checking for texture after 4 Tablespoons.

Bring mixture together into a ball.

Tear off two sheets of plastic wrap and over lap them to create a large rolling area. Place the ball into the center of the plastic.

Tear off two more sheets of plastic wrap and cover the ball of dough, overlapping the plastic so that you have another big area of wrap sandwiching dough. Lightly press on the ball to flatten it into a disk.

Using a rolling pin, roll the dough into a 12" circle. Roll from the center out, easing up on the pressure as you near the edges so that you don't roll them too thin. Your rolling pin should not roll past the edge of the dough and back onto your counter. That would squeeze your dough into paper thinness. Think of the circle of dough like a clock and roll out to the 12, then pick your rolling pin up and go back to center to roll down to the 6. You can change your rolling position or just use the plastic wrap to pick up and rotate your dough to help you roll out to the different points on the "clock." Always roll from the center out and resist the temptation to roll your pin back and forth. You want it to be rolled out to a uniform thickness so that it bakes evenly.

When you've finished rolling out the dough, fold both layers of plastic wrap up and over the circle of dough to wrap it up. Place on a flat baking sheet and refrigerate it for an hour or two or overnight.

When your dough is ready, remove the top layer of plastic wrap. To place the dough into a pie pan, center the pan upside down on top of the dough. Using the baking sheet for stability, hold the bottom of the pie pan and flip the dough over. Remove top layer of plastic.

Gently fit the dough into the pan without stretching it. Just lift and gently pat it into place.

You will have excess dough on the edges. Roll or fold these under until they meet the edge of the pie pan.

Using your fingers, flute the edge. See post or video for details.

Once you've finished fluting the edge, your dough has probably warmed up from handling. Cold dough is best, so cover the pan with plastic wrap and refrigerate for another 30 minutes to an hour, or until thoroughly chilled, before using in your favorite pie recipe.