1. Prepare the butter. Butter needs to be COLD. Cut cold butter into reasonably same sized cubes and place on a plate. Leave in the freezer for 30-45 minutes.
2. In a food processor, add flour, salt and partially frozen butter cubes. Pulse on 1 second increments for about 10-15 seconds, or until it resembles crumbles with some walnut halves sized pieces of butter.
3. Add ice cubes to a cup of cold water. Pour 1 tbsp of the cold water into the food processor at the time. Pulse for 1 second, before adding in another tbsp. Add about 8-10 tbsp in total, pulsing in between each tbsp. I use 9 in this recipe. It should come together when you press it, but otherwise look crumbled. The less water, the better!
4. Pour this mixture on to a floured work surface. Working quickly and as little as possible, shape it into a large ball with your fingertips. Slice it in half and press into two flat discs. Wrap in cling foil and keep in the fridge for 2 hours or up to 4 days (can also be freezed).
5. Prepare bottom crust: On a floured work surface, place one disc (keep the other in the fridge). Start rolling carefully, with a floured rolling pin. Roll until it’s 13.5 inches (34cm) round.
6. Carefully transfer to your pie pan, lift the edges and press lightly to fit the ‘corners’. To make a round zig-zag shape on the edges, take your index knuckle on one side and press the dough into the crease between two knuckles on the other side. This can also be done after latticing to better blend the sides and the top.
7. Prick the bottom with a fork to let out steam so it will be nice and flat once baked. Place in the freezer while you roll the second disc and pre-heating the oven.

With filling

1. Pre-heat oven to 350F (170C) and roll the second disc to about 30-35cm. Using a pizza cutter, cut into 1 inch strips (if using lattice pattern).
2. Add your desired and prepared filling and top with the top crust. I like to use a lattice pattern. Brush with a beaten egg and sprinkle with coarse sugar for extra texture and color.
3. To lattice: Take every other strip and line your pie pan vertically with at least 1 inch in between each strip. Turn every other strip backwards so we can top it with the other strips. In the other direction, horizontally, add the other half of the strips. Start with one strip at the top. Take the vertical strips back down, and take the other vertical strips up. Add a new horizontal strip. Keep going until the bottom. You should always take the strips that are under the horizontal strips. That way you get the beautiful every-other-lattice pattern.
4. Bake on the bottom rack for 35-45 minutes. The last 7 minutes or so I change to the middle rack in the oven and increase temperature to 400F (200C) to get that golden brown top.
5. Cool completely in the pan before slicing it. Perfect with a scoop of ice cream.

Without filling (blind baking)

1. Pre-heat oven to 375F (190C). Add aluminium foil to the pan and cover with pie weights or dry peas/beans. Bake for 15 minutes.
2. Remove pie weights (and foil) and bake for another 20 minutes or until golden. If the edges brown too quickly, you can cover it with aluminum foil.
3. Cool completely before filling the pie.