• Place the all-purpose flour, sugar and salt in a large bowl and mix them together.
• Add the cold butter cut into cubes and mix them in with the flour mixture.
• Pinch the flour along with the dry ingredients to break it up. We don't want to completely turn it into tiny pieces like we would in other recipes. You should stop when you see about half tiny pieces and half medium pieces of butter. This is what makes this all-butter pie crust extra flaky.
• Add the water and knead slightly with your hands to incorporate the dough. Only knead until it comes together completely. Don't knead more than you have to or it will turn tough. You will notice spots of butter in the dough and that's perfect.
• Refrigerate the ball of dough covered in plastic wrap for 30 minutes or up to 2 days. You can also freeze it for up to 2 months. Now it's ready to roll out and use in your favourite pie recipe.

If you need to blind bake:

• After refrigerating, assess if the dough is too cold and give it about 15 minutes at room temperature before rolling out if it is. If it's OK, use a rolling pin to roll out the dough on a lightly floured surface. You want it to be about 3mm thick.
• Once your pie crust without a food processor is rolled out, you will place it in your favourite pie dish or pie pan. Then, you will cut the pie crust dough to the edge of the pan. Crumple up a piece of parchment paper that's larger than the pan and then stretch it back out. This makes it more pliable so that it can fit into the corners of the pie. Place it inside the pie pan over the dough and then fill it with pie weights. You can use ceramic pie weights that are specifically made for this use or use beans. You need the baking beans or weights to fill the pie all the way to the top in order to prevent the dough from shrinking as it bakes. That's why I rather use beans because they're more cost-effective for the volume we need. You can always store them after and reuse them as many times as you like.
• Blind bake the pie dough like this in a preheated oven at 180C/350F until the edges become golden and the bottom looks dry. This will take about 20 minutes. Then, you will remove the weight with the help of the parchment paper and place it back in for an extra 15-20 minutes or until it's evenly golden.
• Now you can wait for it to cool down and fill it with whatever pie filling you like.