1. Put all ingredients into a large bowl, knead with your hands until everything is just combined. Careful not to overwork the dough.

2. Separate dough into two sections. Wrap each in plastic wrap and chill in the refrigerator for about an hour. You can chill overnight as well if you are skilled at planning ahead and if you are, I am very envious of you.

3. After chilled, place dough onto a floured surface. Roll each dough section with a rolling pin to desired thickness, about 1/3 inch. Try turning the dough after every few rolls, this will help the dough not to stick to the surface. Also, if you are having cracks at the edges then push the dough back together and sprinkle some flour on top and roll out again. Repeat with second section of dough.

4. Place bottom layer of dough onto your pie baking dish then follow steps for pie filing.