Makes two 8 ~ to 10 ~ inch crusts 
1 cup unsalted butter { 2 sticks}, plus more for pie plate 
2 ½ cups all ~ purpose flour, plus more for rolling out dough 
1 tsp. salt 
1 tsp. sugar
¼ cup ice cold water 
Cut each stick of butter into eight pieces, and refrigerate until needed. Place the flour, salt, and sugar in a large mixing bowl, and mix to combine. 
 Add the chilled butter. Using a hand pastry blender, incorporate the butter into the flour mixture; the flour mixture should resemble coarse meal with small pieces of butter, the size of small peas, remaining visible. 
      Drizzle 2 T. ice water mixture over the flour ~ butter mixture, and blend. Repeat with an additional 2 T. water. At this point, you may have to add more water: When a handful of dough squeezed together just holds its shape, you’ve added enough; if the dough crumbles, continue incorporating water, 1 T. at a time, checking the consistency after each additional tablespoon. 
     Turn the dough out onto a clean work surface. Divide into two equal pieces, and place on two separate sheets of plastic wrap. Flatten, and form two disks. Wrap, and refrigerate 45 minuets or 15 minuets in the freezer; { it will keep 2 weeks in the refrigerator or 6 months in the freezer, allow to thaw before rolling }. 
     Lightly dust a clean, dry work surface with flour. Place the chilled dough in the center of the work surface, and dust the dough as well as the rolling pin with flour. Position the rolling pin on the center of the disk, and begin rolling the dough away from you. Give the disk a quarter turn, and roll again. Continue turning and rolling until you have an even ¼ ~ inch thickness. Turning the dough as you roll will prevent it from sticking to the work surface. A dry pastry brush is handy to remove any excess flour during and after the rolling process. 
 Lightly butter the pie plate. To minimize stretching when moving the dough, roll it around the pin, lift up, and unroll over the buttered pie plate. Using your fingers, gently pat the dough into place. Trim any excess dough with a paring knife or kitchen shears, leaving a 1 ~ inch overhang; then fold dough under to reinforce the edge. 
SPECIAL TOUCHES FOR TWO ~ CRUST PIES;
*For a shiny top, brush with slightly beaten egg whites, If desired sprinkle with sugar.
For a golden ~ brown crust brush with milk, cream, or a mixture of 1 egg yoke and 1 T. water   
    Note: Here we describe making pie dough by hand; you can also use a food processor; pulse in the butter 8 to 10 seconds. Add ¼ to ½ cup egg & ice water mixture through the feed tube with the machine running.