• If using a food processor, pulse the flours, sugar and salt a few times until combined. Add the butter pieces and pulse until the mixture resembles large peas. If making the pastry by hand, whisk the flour, sugar and salt together in a bowl and then cut in the butter with either a pastry blender or two knives.
• Slowly add the ice water, 1 tablespoon at a time. In the food processor, pulse a few times; by hand, mix with a fork. Continue adding water 1 tablespoon at a time until the dough easily sticks together when you pinch a large piece. If the pinch crumbles, add more ice water but not so much that the dough becomes sticky.
• Turn the dough out onto a lightly floured work surface and form into a ball. Flatten the ball into a disk. Place the disk on a plate and invert another plate over it. Chill the dough for at least 1 hour in the refrigerator or store for up to 2 days. Or store in a container in the freezer for up to 3 months.

Prepare the dough for your pie, galette, tart, pot pie...

• Remove the chilled pastry from the refrigerator or freezer and allow it to warm up just enough to render it rollable.
• For a pie, roll the pastry into a circle about 12 inches in diameter and ⅛ inch thick. Transfer the dough to a 9-inch pie plate. Fold the excess pastry edge under itself, making it flush with the top of the pie plate. Pinch this rim with your fingers to crimp it. Place in the refrigerator to briefly chill while you make the pie filling.
• Follow your favorite recipe, fill and bake.