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[Note: Source: Fine Cooking]
Cut the butter into 1/2 inch cubes. Dump the flour, sugar and salt
into the bowl of stand mixer fitted with the paddle attachment. Mix
for a second or two to blend the dry ingredients. Add the butter and
then, running the mixer on low work the mixture until it's crumbly and
the largest pieces of butter are no bigger than a pea (about 1/4 inch).
The butter should remain cold and firm. To test it, pick up some
butter and pinch it between the thumbs and forefingers on both hands to
form a little cube. If the butter holds together as a cube and your
fingers are not greasy, then the butter is still cold enough. If your
fingers look greasy, put the bowl in the refrigerator for 15 min to
firm up the butter before adding the water. As the mixer turns on low,
sprinkle the cold water evenly over the flour and butter. Work the
dough until it just pulls together as a shaggy mass.
To roll out the dough for a double-crust pie: Cut the dough in half
and pat each piece into a thick flattened ball. Lightly flour your
work surface and tap one of the dough balls down with four or five taps
of the rolling pin. Begin rolling from the center of your dough
outward. Stop the pressure 1/4 inch from the edge of the dough. Lift
the dough and turn by a quarter and repeat the rolling until the dough
is at least 12 inches in diameter. Be sure to re-flour the work
surface if your dough is sticking. Using a pot lid or a circle of
cardboard as template, trim the dough to form a 12 inch round. Fold
the dough in half, slip the outspread fingers of both hands under the
dough, and gently lift it and transfer it to the pie pan. Unfold and
ease the dough round into the bottom of the pie pan without stretching
it. Roll out the other dough ball and cut a second 12 inch round to
used as the top crust.

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