1. In a large bowl, whisk together 210 grams of all-purpose flour and 1 1/2 teaspoons of salt. If you are using 1 tablespoon of sugar, add it in here. Remove 170 grams of butter from the fridge, you want it as cold as possible. Use the large holes of a box grater to grate in the butter in pieces.
2. Toss to coat all the butter in flour, using your hands to press the butter into flat pieces, keeping some in large shards, and others in smaller pieces. The dough should be rough, but not crumbly.
3. When you can squeeze the dough and it comes together just slightly, but then immediately breaks apart, that's when you are ready to add the ice water.
4. Add in 4 tablespoons of ice water and quickly mix the dough with a fork. It should start to come together in a clumpy mixture. If you need more moisture, add the remaining water.
5. Move the dough to a work surface and press the dough down until it is about 2" high. Use a bench scraper to cut the dough in half. Pile the pieces on top of each other, and press them down. This is creating more lamination in the crust. Rotate 90°, press down and repeat the process a few times, dusting with flour as needed. Note: If you see butter break through any part of the dough, sprinkle a bit of flour over it to help seal it up.
6. After laminating the dough a few times, press the dough down until it is 1-inch thick, sprinkle it with flour and wrap tightly in cling wrap.
7. Use a rolling pin to roll out the dough into the edges of the cling wrap, forming a tight rectangle.
8. From here you can either chill the dough in the refrigerator for 30 minutes and then use it right away, keep it in the fridge for up to a week for use, or store it in the freezer for up to 6-8 months.

How to use the dough

1. When you are ready to use the pie crust, pull it out from the fridge or freezer and unwrap it onto a lightly floured surface. Sprinkle a bit more flour on top.
2. Use a rolling pin to lightly hit and smack the dough to warm it up for use. Do this for a few minutes.
3. Begin rolling out the dough with even pressure. Rotate, flip and dust with more flour as needed.
4. This dough is enough for one pie crust. Once it is shaped to your liking, chill it again in the fridge for at least 30 minutes before baking. This helps maintain the texture of the crust and your overall result!

How to bake the pie crust

1. When you are ready to bake, remove the crust from the fridge.
2. If you prefer a deep golden crust, whisk up an egg and use a brush to brush it onto the crust as an egg wash. Do this right before baking.
3. Bake at 375°F for 30 minutes, or bake according to your particular recipe's instructions.