Measure Your Dry Ingredients: In a large bowl, combine 3 cups of all-purpose flour and 1 1/2 tsp of kosher salt.

Add Most of the Butter: Cut up 1 cup (2 sticks) of cold unsalted butter into small pieces and add them to the flour. Use your fingers to mix the butter into the flour until it looks like coarse crumbs.

Add Remaining Butter: Cut up another 1/4 cup (half a stick) of butter and add it to the mixture. Mix it in, but leave some small chunks of butter. Place the bowl in the freezer for 10 minutes.

Form the Dough: Dump the mixture onto a large piece of parchment paper. Use the paper to help you fold and press the dough together a few times until it forms a ball. Let it rest for 30 minutes at room temperature.

Roll Out the Dough: Divide the dough into 2 pieces. Roll each piece out between two sheets of parchment paper. Trim away the shaggy edges using a knife or pastry cutter and discard excess dough. The dough circles should be 2 inches larger than your pie plate.

Chill the Dough: Stack the two pieces of rolled-out dough with parchment paper in between and wrap them in foil. Chill in the fridge for at least 2 hours or overnight.

Preheat Oven: Put a baking sheet in the oven and preheat it to 425°F.

Assemble and Bake: Fill your pie and add the top crust. Crimp the edges of the pie crust and cut a steam vent in the top of the pie. Freeze it for 30 minutes while you preheat your oven. Then bake it on the hot baking sheet for 20 minutes at 425°F. Lower the temperature to 350°F and bake until done.