All-Butter Pie Dough

Freeze cold butter for 10 to 15 minutes.

Whisk together flour and salt in a large bowl. Add butter, tossing until each piece is well coated. Using your fingers, cut butter into flour mixture, pressing and flattening cubes into nickel-size pieces. As you work, continue to toss butter in flour mixture until completely coated.

Make a well in center of flour mixture.

Add ¼ cup ice water a little at a time, stirring gently with a fork, until dough comes together.

Gently knead dough together. (Don’t overmix, as this will make the dough tough.) If needed, add more ice water, about 1 tablespoon at a time, until dough is combined and holds together easily but is not totally smooth.

Shape dough into an even disk. Wrap tightly in plastic wrap, and refrigerate for at least 1 hour or for up to 2 days.