Mix flour, sugar, and salt together with a spatula.
Using a pastry cutter or 2 knives, cut the cold butter into the flour until it resembles coarse meal. The butter chunks should be as small or smaller than green peas.
Mix in the cold water and stir with a fork until the mixture is raggedy. If it is a little crumbly, don't worry because you'll take care of that in the next step. If it seems way too crumbly though, add more water 1 teaspoon at a time.
Transfer dough to a floured work surface and gently work the dough together with your hands.
Flatten the dough into a disc and roll the dough out with a floured rolling pin into a 12-inch circle. As you are rolling the dough, turn the dough circle a couple times to make sure it is not sticking to the counter and add more flour to your work surface as needed.
Transfer the 12-inch dough circle to a 9-inch pie dish. To transfer the dough without tearing it, loosely wrap the pie dough around your rolling pin and then unroll it over your pie dish.
Trim the edges so there is only about ½ inch of overhang. Crimp the edges by first folding over the overhang. Then using both hands, pinch the edges between your thumb and first finger of one hand and your thumb and first finger of the other hand.
Refrigerate while you prepare the filling.
Makes 1 Pie Crust. Double the recipe for decorations.
Recipe by Birch Tree Baking at https://www.birchtreebaking.com/pie-crust-tutorial/