1-First, in a large bowl, whisk together the 2 and 1/2 cups all-purpose flour, 2 teaspoons granulated sugar, and 1 teaspoon salt. This mix forms the dry base of your dough.

2-Next, add the 1 cup cubed, chilled butter and use a pastry cutter or food processor to blend it in until it looks like coarse crumbs with butter pieces the size of peas.

3-Then, slowly drizzle 1/2 cup ice cold water over the mixture, adding 2 tablespoons at a time while stirring gently. Keep going until the dough starts to hold together without becoming too wet. At this point, turn the dough out onto a lightly floured surface and gently fold and press it a few times to incorporate any dry bits.

4-After that, shape the dough into a ball, divide it in half, and form each half into a flat disc. Wrap each disc tightly in plastic wrap and refrigerate for at least 2 hours, as this step is crucial for the best results. For dietary tweaks, incorporate vegan butter or gluten-free flour during the mixing phase to suit your needs.

5-Once chilled, remove the dough from the refrigerator and let it soften slightly. Roll it out on a floured surface to your desired thickness, then transfer it to your pie dish and shape the edges. Bake according to your pie recipe, typically at 375°F for 45-50 minutes, and remember to use pie weights if blind baking.