Cut the butter into cubes and freeze for 10 minutes.

Whisk together the flour, salt and sugar.

Add in the cubed butter.

Blend the butter into the flour mixture until the butter clumps are no larger than the size of peas.

Add half of the ice water and combine the dough. Continue to add the rest of the water, 1 tablespoon at a time, until the dough is pliable.

Divide the dough into 2 equal sections.

Shape both parts into discs and wrap tightly with plastic wrap. Chill for at least 2 hours or overnight.

Remove one of the discs from the fridge and let it warm up for about 10 minutes. Then roll it out on a generously floured surface until it is slightly bigger than your pie pan.

Carefully roll it onto the rolling pin and transfer it into your pie pan.

Crimp the edges as desired.

Freeze the other half if making an open face pie or use as the top part. For decorations, roll out the second dough and slice into strips using a pastry wheel.

Alternatingly layer the strips over the pie filling to make a braided design. Then freeze or bake as your recipe calls for.