1. Combine the flour, sugar, and salt in a large bowl or food processor
2. Add the butter and use a pastry cutter or your fingers to work the butter into the flour. Or pulse it in the food processor, until it reaches a sand-like consistency with pea-sized chunks of butter throughout. 
3. Add the cold water and mix until a rough dough forms

Double-Crust Pie

1. Divide the dough in half 
2. Roll half the dough into a large circle slightly larger than the size of your pie dish
3. Line your pie dish, dock the base with a fork and trim any excess
4. Place the other half of the dough between two sheets of baking paper and roll it out into a round, 2mm in thickness
5. Put it on a baking tray 
6. Place the pie dish and baking tray in the fridge to chill for 1-2 hours, or overnight
7. Remove from the fridge and assemble your pie

Single-Crust Pie

1. Remove 1/4 of the dough, and roll out 3/4 of dough between two sheets of baking paper to a large circle slightly larger than your pie dish
2. Remove the baking paper from either side and line your pie dish, trimming any excess
3. (You can use the excess dough to fix any cracks that have formed, roll it into cookies on the side, or freeze it for next time)
4. Dock the base with a fork and place it in the fridge to chill for 1-2 hours, or overnight
5. Preheat the oven to 200C/390F
6. Line the inside of the pie crust with a scrunched-up piece of baking paper and fill it with baking beans or rice
7. Blind bake the pie crust for 15 minutes
8. Remove the baking beans or rice, reduce the oven temperature to 180C/355F and bake for another 12-15 minutes, or until lightly golden in color
9. Fill with your desired filling!