The best pie crust recipe made without shortening or lard.
Mix flour, sugar, and salt in the large mixing bowl. Stir to mix well.
Scoop approximately 1/3 of the flour mixture into the medium mixing bowl. Set aside.
Cube the cold butter into the large mixing bowl with flour mixture. Toss the butter cubes to coat with flour.
Cut the butter into the flour mixture using the pastry cutter. Rotating bowl and making sure the entire flour mixture is being incorporated
When only pea sized pieced of butter remain the mixture resembles course crumbs, add the set aside flour mixture. Toss ingredients with spatula to coat and cut again until the entire mixture looks like course crumbs.
Pour half of the cold water into flour mixture. Use the spatula or bowl scraper to moisten the flour using a folding motion to mix the dough by turning over and flattening the mixture. Add the rest of the water and continue using the bowl scraper or spatula to mix well. Dough is ready when it clumps together and hold its shape. No dry flour mixture should remain.
Place the entire mixture in a gallon zip style bag or divide equally into 4 individual pieces and wrap in plastic. Chill for at least 2 hours or up to 3 days. If you do not use it in 3 days, freeze it for up to 6 months for later use.