Step 1: Mix the Dry Ingredients
Whisk together flour, salt, and sugar (if using) in a large bowl.

Step 2: Cut in the Butter
Add cold butter cubes. Use a pastry cutter, fork, or fingers to cut into the flour until the mixture looks like coarse crumbs with pea-sized butter pieces.

Step 3: Add Ice Water
Drizzle in 4 tablespoons of ice water and gently mix. Add more, a tablespoon at a time, until the dough holds together when pressed. Avoid overmixing.

Step 4: Form the Dough
Gather dough into a ball, divide in half, and shape into two 1-inch-thick disks. Wrap in plastic wrap and refrigerate for at least 1 hour.

Step 5: Roll Out the Dough
On a floured surface, roll one disk into a 12-inch circle. Transfer to a 9-inch pie dish, pressing gently without stretching. Trim excess dough.

Step 6: Add Filling and Top Crust
For a single crust: trim, crimp edges, and fill.
For a double crust: roll out the second disk, place over filling, trim, crimp, and cut slits for steam.

Step 7: Chill Before Baking
Chill the assembled pie in the fridge for 15–20 minutes before baking.

Step 8: Bake
Bake at 375°F (190°C) until golden brown. For blind baking: line crust with parchment, add pie weights, bake 15 minutes, then remove weights and bake another 10–12 minutes.