Add the butter pieces and cut-in to form clumps that are about 1-inch in size.
Make a well in the center of the dough.
Add ice water, and mix it until just barely combined.
Add additional ice water as needed. The dough should be on the dry side, so don't add too much water.
Form dough into an even disk.
Wrap disk tightly in plastic wrap.
Chill for at least 30 minutes before using.
Video
Notes
All-purpose flour: Be sure to properly measure the flour by either weighing it or sift, lightly spoon into the measuring cup, and level.
Salt: I use regular table salt.
Butter: I like to use salted butter. Feel free to use unsalted if you prefer. However, if using unsalted butter, add an extra pinch or two of salt.
Ice water: It's important to use ice water, rather than just cool water. The ice water helps to keep the dough cool and helps to keep the butter cold, and cold butter gives you a flakier pie crust.