Place your flour, sugar, and salt in a large bowl and whisk to combine. Cut your butter into small cubes and add them into the flour mixture. Toss them around so that they’re coated and used your fingers to squash each butter cube into flatter, lima-bean like pieces.

Pour water over butter-flour mixture and use a flexible silicone spatula or scraper to bring it together into a dough that will seem too wet and sticky, but will be just fine. Divide dough into two parts, and wrap each half into flat-ish packets wrapped in plastic, waxed, or parchment paper. Chill in the fridge until firm — one to two hours.

Unwrap first packet of dough, place on a well-floured counter, sprinkle the top generously with flour, and roll it out into a thick-ish long rectangle. Brush off excess flour off dough with your hands and fold it as you would a business letter, into thirds. Continue to roll this packet into the shape needed for your final pie.