If using a pastry cutter: Whisk together the flour, sugar, and salt in a medium-sized mixing bowl. Using a pastry cutter, cut in butter until it is well distributed into pea-sized pieces. Add discard and continue to stir until dough is shaggy and beginning to cling together (if it won’t cling together, add ice water a teaspoon at a time until it does).

If using a food processor: Briefly pulse together flour, sugar, and salt. Scatter cubed butter over the flour mix and pulse several times until butter is well distributed into pea-sized pieces. Pour discard into the food processor and pulse in 1-second intervals until dough begins to cling together (if needed, add a splash of ice water, 1 teaspoon at a time until dough clings together).

Turn dough onto a lightly floured surface and use your hands to form into a disc. If you used a pastry cutter, the dough will be a bit dry/shaggy and you will likely need to use your hands to work the dough together so that it clings to itself.

Wrap tightly in plastic wrap and refrigerate at least one hour before using.

Once chilled, remove the dough from the refrigerator and transfer to a clean, lightly floured surface.

Use a lightly floured rolling pin to roll into a 12” (30cm) circle, adding flour beneath as needed to keep from sticking. Add flour as needed and be sure to lift the pie dough and add flour beneath it while rolling to keep from sticking.

Transfer to a pie plate, cut, crimp, or flute the edges of your excess crust, and proceed with filling or blind baking as per your pie recipe’s instructions.