3Tapproximately chilled water (water with ice cubes)
Instructions
In your food processor, cut the (almost) frozen butter chunks into the flour and salt until the pieces are pea-sized. Gradually add chilled water, one tablespoon at a time, until a dough ball forms. Add a little more flour if the dough looks too wet.
Remove dough ball and put on a clean surface - I roll all my dough on a granite slab that I bought at Sur La Table. It is inexpensive and perfect for rolling out dough.
Make sure the dough has enough flour on it so that it doesn't stick to the roller or the rolling surface. Roll it out a few rolls at a time and rotate the dough circle a quarter turn - I don't necessarily flip it over. Less is more. Don't over-roll it.
I turn it over once, add a little more flour, and give it a few more rolls to get it to the right size.
If you have a fish spatula - a super flat metal spatula - or a dough scraper - gently slide it under the dough to make sure the dough is not sticking at all to the surface.
Gently fold the dough in half and then half again and put it in your pie pan and gently unfold. Even out the edges with a sharp knife and make any necessary repairs. Make the edges look neat and fill with your pie filling.