Cut the buttery sticks into small pieces, working as quickly as possible and touching them as little as possible (I cut on a cutting board and slide them into mixing bowl with my knife)

Combine the flour, sugar and salt and mix lightly.

Combine cut up "butter" with flour, sugar and salt and blend well in an electric mixer, food processor or by hand (you can use your hand or a pastry cutter). Blend until it's in pea-size pieces (about 3-4 minutes in mixer)

Add 4 Tbsp of cold water and mix on low to medium-low just until the dough forms. Add another 1/2 -1 Tbsp of cold water if needed.

Spread flour on a clean, dry, flat surface (1/4 cup or so should work)

Take the dough out of the bowl and use your hands to form the dough into a ball ... and then a flat disk about 5-6 inches wide

Lay the dough on the floured surface and use a rolling pin to roll out the dough into a circle, keeping the dough's thickness as even as possible

Fold the dough in half and place in your pie pan, then carefully fold it out to cover the entire pie plate.

Carefully fit the dough on and in the plate, then trim your dough around the plate, leaving a full inch of dough hanging over.

Next, tuck that extra inch inside the pie plate.

Chill for at least a half hour, then crimp the edges however you'd like. IF this is a pre-baked pie shell (such as for pumpkin pie), prick the dough with forks all over or use pie weights or substitute to keep the pie crust from bubbling up.

Tent the pie's edges with foil or use a pie crust shield to keep the pie crust's edges from getting overdone or burning.

Bake at 375 degrees F for 25 minutes (give or take a minute or two, depending on your oven.

If this is a pre-baked pie crust, let it cool thoroughly before adding your pie filling and baking per your pie's instructions.