Roughly cut the buttery sticks into 1/2 inch cubes. Add to a food processor with the flour, sugar and salt, and process until you only have pea-sized chunks of butter.

Add the ice cold water and process until a dough forms.

Turn dough over onto a clean working surface. Divide into two equal parts and gather the dough, forming to flattened discs. Cover in plastic wrap and refrigerate for at least an hour to let the gluten in the dough relax.

To use the dough, remove from fridge and roll out on a lightly floured surface. Cut into shapes, use as a pie crust, or make smaller hand pies! It's a versatile pie crust that can be used for both sweet and savoury applications.