Pie Crust for a Two-Crust Pie:
Place the flour in a large mixing bowl. Add the cubes of butter and stir to coat them with flour.
Using your fingers, pinch the butter over and over until it is all in small pieces or flakes.
Sprinkle with half the water and, using a fork, toss it to evenly distribute.
Add the remaining water, tablespoon by tablespoon, tossing after each addition.
At this point, your dough should hold together when squeezed. If not, add a tablespoon or two of additional ice water.
Pull together into a ball and refrigerate for 30 minutes.
Divide the dough into two balls, one slightly larger than the other. The smaller one will be the top crust.