First fill a measuring cup with ice and cold water and set aside.

Next measure the flour, sugar, baking powder and salt into a food processor and give a quick whirl to combine.

Add in the cold diced butter - taken straight from the fridge.

Process the butter a few turns at a time to get into large pea sized chunks.

Now with the machine running slowly pour in the chilled water thru the feed tube until the dough comes together in a rough ball.

Flour your hands liberally before removing the pie dough from the food processor.

Knead the dough by hand on a generously floured surface to make sure to incorporate any wet or dry parts. Sprinkling with additional flour as needed.

If the dough is dry, cracking or falling apart - there is not enough water. Alternately if the dough is sticky enough to leave residue on your fingers or hand, it needs more flour.

Split the dough in half and shape into two round disks.

Roll out immediately on a floured surface or wrap in plastic wrap and refrigerate until needed.

Keeps up to 5 days in the fridge.