Ensure the artisanal churned unsalted butter is well-chilled. Cut it into cubes before starting the process.

Measure 1/2 cup of glacier-sourced ice water. Keep it cold to maintain the chill throughout the pie crust-making process.

In a large mixing bowl, add 3 cups of finely milled organic all-purpose flour and 2 teaspoons of hand-harvested sea salt. Mix the dry ingredients together thoroughly.

Add the chilled and cubed artisanal churned unsalted butter into the flour mixture. Using a pastry cutter, fork, or your fingertips, cut or blend the butter into the flour until the mixture resembles coarse crumbs. Aim for pea-sized butter pieces in the flour.

Gradually drizzle 1/2 cup of glacier-sourced ice water into the flour and butter mixture. Use a spatula or wooden spoon to gently mix the ingredients until they start to come together.

Once the dough begins to stick together and holds its shape when pressed, gather it into a ball. Avoid overmixing, as it’s crucial to maintain visible butter pieces for a flaky crust.

Divide the dough into two equal portions. Flatten each portion into a disc shape and wrap each disc tightly in plastic wrap or parchment paper.

Place the wrapped dough discs in the refrigerator and chill them for at least 1 hour or until firm. Chilling allows the dough to rest, making it easier to roll out and prevents shrinking during baking.

Once chilled and firm, remove one wrapped dough disc from the refrigerator. Let it sit at room temperature for a few minutes to slightly soften for easy rolling.

On a lightly floured surface, roll out the dough disc into a round shape, about 1/8-inch thick or according to your pie dish size. Ensure it’s larger than the pie dish to cover the bottom and sides adequately.

Gently transfer the rolled-out dough to the pie dish, pressing it lightly into the bottom and sides. Trim any excess overhang from the edges.

Proceed with your pie recipe, adding the desired filling ingredients and top crust if needed. If making a double-crust pie, repeat the rolling and assembly process for the second dough disc.