1. Pulse sliced butter and flour in a food processor until the mixture looks like coarse crumbs or fine granules. 

Form the dough:

2. Pour the mixture into a bowl.

3. Add 4 tablespoons of cold water and gently mix with a spatula.

4. Add 2 more tablespoons of water and press the dough together.

5. If needed, add any remaining water until the dough forms a ball.

6. Place the dough on a clean counter and form it into a ball.

Chill the dough:

7. Wrap it in plastic wrap.

8. Refrigerate for 1 hour before rolling out.

Tip: You’ll have extra pie crust leftover if using for the chicken pot pie—perfect for tarts or mini pies!