Pie Crust 101

Double Pie Crust: 

2 1/2 cups (312.5g) all-purpose flour
1 tablespoon (15g) white granulated sugar 
1 1/2 teaspoon (7g) fine-grain sea salt
2 sticks (113g) unsalted butter, frozen
3/4 cups very cold water, divided 

Single Pie Crust: 

1 1/2 cups (187g) all-purpose flour
1 1/2 teaspoons (8g) white granulated sugar
3/4 teaspoon (3g) fine-grain sea salt
1 stick (113g) unsalted butter, frozen
4 tablespoons very cold water, divide

1. In a large bowl, mix together the flour, sugar and salt. Using a box grater, grate the cold butter atop the flour mixture. Working quickly, and using your hands, break the butter bits into the flour until they're evenly distributed and resemble the size of small peas. Add a 50% of the recommended water and mix. The mixture will be shaggy at this point. From here, add 1 tablespoon of water at a time until the dough comes together. Flour your counter and dump the dough onto it. Knead a few times more until it comes together. If making a double pie crust, divide the dough, forming two discs. Wrap the disc(s) in plastic wrap and transfer to the refrigerator to chill for at least 1 hour, ideally overnight.  

2. Remove the disc(s) of dough from the refrigerator and allow to come to room temperature for 10 minutes. Liberally flour your work surface and rolling pin. Begin to roll the dough, being sure to rotate it every so often to avoid sticking, to a 13-inch round. Wrap the dough around the rolling pin and unroll it over the pie tin. Gently fit the dough into the bottom and up the sides of the pie tin. Trim the dough around the pie tin, leaving a 1/2-inch overhang.  Using your thumb and forefinger, crimp the rim of the crust into a v-shape. Transfer the pie crust to the refrigerator to chill for 30 minutes. Roll out the second disc of dough and use as you like, whether it's as a top to your pie, decorated cut-outs or an elaborate pie trim.