All Butter, Really Flaky Pie Dough

Fill a one cup liquid measuring cup with water, add a few ice cubes, and set aside.

In a large bowl, whisk together flour, sugar, and salt.

Dice the cold unsalted butter into 1/2-inch pieces.

Use a pastry blender to work the butter into the flour mixture until the butter pieces are the size of tiny peas.

Drizzle 1/2 cup of ice-cold water over the butter and flour mixture, using a rubber spatula to gather the dough together.

Add additional water by tablespoon if needed until large clumps form.

Gather the clumps into a mound using hands and knead gently.

Divide the dough in half, place each on a piece of plastic wrap, and shape into a disk.

Chill the dough in the fridge for at least one hour, preferably two, before rolling out.