Take a plate and using a grater, grate the frozen butter over it. Then keep the plate in the freezer.
Take a large bowl. Add all-purpose flour and powdered/icing sugar. Give it a good whisk.
Note: If you are using unsalted butter, then add a little salt to the flour mixture.
Then take the grated butter out of the freezer and add it to the flour mixture in batches. After adding the first batch, give it a good whisk. Make sure there are no large clumps of butter. Keep adding butter in small quantities and mix it as you go.
After mixing all the butter, pour ice water into the mixture, one tablespoon at a time. Using a spatula, mix it well. Avoid adding too much water. The mixture should be shaggy, which means, it should be well mixed yet have a few lumps. There should not be any dry flour and the dough should not be smooth.
To check that, take a little mixture in your palm and squeeze it. If it holds together and there is no dry flour on your palm, then the dough is ready.
Place a silicone rolling mat over the kitchen counter. Line it with cling wrap/film.
Pour half of the mixture over the cling wrap. Then with the help of the wrap, bring the dough together by compressing it from all the sides. Watch the recipe video to see how it’s done.
The dough should not be smooth and may look a little crumbly around the sides.
Note: Remember you don’t have to knead the dough but just bring it together so that it forms an uneven ball.
Once it comes together, wrap the dough nicely with the same plastic wrap and pat it.
Then flip the wrapped dough so that the seam side is facing down. With the help of a rolling pin, gently roll the dough inside the wrap. This will help in compressing the dough and making it more cohesive.
Keep this dough in the fridge for at least 1 hour. Wrap the remaining flour mixture in the same manner. And keep it in the fridge as well.
Repeat the same process for the remaining mixture
Note: You should chill the pie dough for at least 1 hour and you can store it in the refrigerator for up to 3 days.