cube butter and place back in refrigerator. Dissolve sugar and salt in water and refrigerate til cold.

using your fingertips, mix flour and butter cubes together. Smash butter cubes between fingertips, until a medium sized grainy, and all flour is incorporated.

add water/sugar mixture. using a fork or bored scraper, mix thru just til it comes together. separate dough in half. wrap each piece in cling wrap and refrigerate one hour, or overnight.

sprinkle your workplace with flour. remove one piece of dough from fridge and roll out to about 1/4 inch thickness. lift from surface and place on pie pan and form and trim dough. do this for the other crust or roll out for top crust.

place parchment paper over crust and add dry beans to weigh down crust and keep from bubbling.

bake at 350° for 15 mins. remove beans and bake an additional 10-15 minutes.

fill with desired filling and bake as directed, be sure to cover edges with foil.

dough can be stored in fridge for 1 day or in freezer for up to 3 weeks.

can sprinkle dough with a dusting of sugar before baking, gives it a bit more sweetness.