Add the dry ingredients (flour, salt, sugar, and any spices) to a large bowl and stir until combined.

Add cold, cubed butter to the mixture. Use a fork or pastry blender to cut the butter into the flour until the mixture has a crumbly texture with pea-sized butter pieces.

Gradually sprinkle ice water over the mixture, gently pressing and mixing with a fork. Keep adding water until the dough comes together and holds when pinched.

Place the dough on a clean surface and form it into a ball. Divide the ball in half and shape each half into a round disk. Wrap each disk in plastic wrap or place in a ziplock bag, then refrigerate for at least 1 hour.

Once ready, let the dough sit at room temperature for a few minutes.

On a floured surface, roll the dough out into a 12–14 inch circle, about 1/8 inch thick.

Carefully transfer the dough to a greased or buttered pie pan, folding any excess dough under itself at the edges.

Crimp the edges for a decorative finish and bake for 15 mintues before adding your filling and baking your pie.