215grams(15.5tablespoon)unsalted buttercut into cubes, very cold
In the bowl of a mixer fitted with the paddle attachment, combine the flour, sugar, and salt.
Add the cold butter and mix it in to form a coarse crumble with thin sheets of butter.
Add the water and stir it in on low until a shaggy dough forms.
Divide the dough in two and transfer both pieces to your work surface. Shape each piece into a disk. Wrap both in plastic wrap and chill for 30 minutes to 1 hour before rolling out on a floured surface with a rolling pin.
You can halve this recipe to make a single crust pie.If the dough gets too warm at any point, put it in the fridge.