Grease the pie pan(s) with room temparture butter.

Whisk the salt, flour, and sugar together in a large bowl.

Use a cheese grater to grate the frozen butter into the flour mixture. If you find it too difficult to grate the frozen butter, you can use fridge-temperature butter instead and then freeze the mixture for 10 minutes, BEFORE adding the water.

After the butter is grated toss the butter with your hands into the flour until it is evenly covered. Then chop the butter into pea-sized pieces with a pastry knife or fork.

Starting with 1/4 cup of water add the water to the flour mixture. Stir with a wooden spoon and add more water as needed.

Squish the mixture with your hands until the dough starts sticking together.

Dump half the mixture out onto a wooden cutting board or the countertop and roll out until large enough to be put into a pie pan. Add a dusting of flour as needed to keep your rolling pin from sticking to the dough. If the dough is still too sticky as you roll it out, use a large metal spatula and carefully lift up the crust as if it's a pizza and flip it over. Sprinkle the top of the pie crust with a bit of flour and continue rolling.

Place your rolling pin on the edge of the pie plate and roll the pie crust onto your rolling pin. Then place the rolled dough onto the edge of the pie plate and roll the dough off the rolling pin.

Gently push the crust down into the bottom of your plate. Then use a fork or your thumbs to create a seal between the pie crust and the pie plate rim by pushing the pie crust against the rim of the pie plate.

For a single pie with a top and bottom crust: If you are making two pies with single crusts such as pumpkin pies, then repeat the instructions for squishing, rolling, and putting into a pie plate. Then go to the baking step.

Baking: Use a small plate, dried beans, or pie weights to line the bottom(s) of the pie crust. Weighing down the pie crust bottom(s) stops bubbles from forming in your crust. Bake the pie crust(s) for 15 minutes at 400℉. Check your crust after 5 minutes and if you do see a bubble forming, poke the bubble gently with a fork.

For two pies with single crusts: If you are baking a single pie with a top and bottom crust, then roll out the other half of the mixture while the bottom crust is baking, following the instructions above.

Take the bottom pie crust out of the oven, the bottom crust will have shrunk a bit leaving the edge of the plate exposed. Fill the bottom pie crust with whatever you were making and roll the top pie crust off of the rolling pin over the filling. If the crust is feeling too warm, place the crust into the fridge for 10 minutes.

You need to do this step quickly as the warm pie filling will heat up the crust, especially on the edges, making the crust edge gooey. If you have the time you can always make the pie filling ahead of time and completely cool the filling down before adding the top crust. You can also wait for the bottom pie crust to cool down as well. Trim the extra pie crust around the edge leaving a 1/4" width. Tuck the pie crust edge under itself to make a clean edge. Then use a fork or thumb to push the top pie crust against the edge of the pie plate creating a seal. Put slits in the top of the pie crust to vent the pie if you chose to make a solid top crust.

Bake your pie at 375℉ for 45 minutes until golden brown.