First make the crust. Using a cheese grater, shave the cold butter into smaller chunks. In a bowl, combine the butter and flour.
Using your hands, toss the butter around in the flour to seperate the chunks and coat the butter in flour.
Slowly add the ice cold water to the bowl. Try not to over work the dough while you mix all the ingredients together. It's fine to have chunks of butter, because it will create flaky layers in the crust.
Once you have formed a firm and slightly sticky dough ball, lightly flour your working surface and roll out the dough in a circular shape, 1/2cm in thickness. I like to use a flour sac or thin drying towel to make it easier to transfer the rolled out crust to the pan.
Place the rolled out pie crust into a 9 inch pie pan, folding up or cutting off excess.