Place flour and salt into the base of a food processor

Scatter butter chunks throughout the flour

Pulse the mixture until the butter is mainly pea sized pieces (some will be larger, some smaller that’s what you want. It allows for the majority of butter to combine with the dough while leaving some larger pieces that will form buttery air pockets making a flaky crust)

Remove the top piece of the food processor, to stream in the water. Continue to pulse and stream in ½ cup of ice water until mixture is crumbly (just before it forms a ball)

Once the mixture is crumbly transfer it to a smooth (ideally cool) surface

Slightly work the dough into a ball. This should just take a few turns of the dough. There should be mainly consistent dough with some small pieces of butter freckled throughout

Once the dough has formed into a ball, cut it in half and shape into disks about 5” by 1”. Creating this shape will make it easier to roll into an even circle. Wrap tightly in cling wrap

Refrigerate for at least 1 hour before baking. You can leave it in the fridge for up to a week or freezer for up to a month

To roll out, take chilled pie dough (if frozen, defrost in the freezer overnight) and place onto a lightly floured surface