Chop the butter into small cubes by cutting each stick in half, then cutting each half in thirds, and from there chopping into small cubes.

Place the butter in the bowl with flour and sugar and place in the fridge for 15 to 30 minutes to make sure the butter is truly cold. (If new to making pie crust).

Remove the mixing bowl and water from the fridge. Place the bowl in your stand mixer and mix on low until the mixture looks like wet sand. (If not using a mixer, use a pastry cutter, potato masher, or your hands until the mixture resembles wet sand). Immediately add all the water and mix just until the dough comes together (do not over-mix).

Divide the dough into two pieces (top and bottom). The top should weigh about 6 ounces (170 grams) and the bottom should weigh about 11 ounces (312 grams). If you need two galettes or two bottom only crusts, just divide the dough in half (about 250 grams each). For mini pies, divide into 6 pieces weighing 83 grams each.

Form the two pieces into round disks, and—one at a time—press the disks with your hands, similar to kneading, to incorporate any dry spots or butter chunks and to gently make the disks wider and flatter. The larger the disks you can form now, the less work you will do when rolling it out (and the quicker you’ll be!).

When you’re ready to roll out your pie crust, remove the larger disk from plastic wrap and lightly sprinkle flour on the top and bottom. Flour a work surface and, using a rolling pin, roll and then rotate your pie crust 45 degrees and then roll and rotate again. This will help you roll the disk out evenly. Roll out to ¼-inch thick; it will be about 11 inches in diameter. Set aside. Repeat with the smaller disk, which should be about 9-inches in diameter.

Continue to follow your pie recipe for filling and baking.