For flaky dough , cut the fat into the flour until it is small walnut size chunks. Then add the ice water, with the salt dissolved in it, and continue mixing by hand until the dough just pulls together. Any over-mixing here will develop the gluten and make the pie dough tough. Pace the dough on the bench and fold 5-6 times over itself to develop the flaky layers. After one-hour rest, the dough is ready to be made up.
Pies are best when baked and consumed within a few hours of production.
Refrigeration and keeping beyond that time period will deteriorate the quality quickly. Pies can be made ahead without baking and refrigerated or frozen to accommodate production schedules. They can then be baked frozen, lowering the temperature and lengthening the baking time somewhat. Pies should be baked at 325F for approximately 45 minutes to 1 hour 15 minutes, depending on size. For the development of the bottom crust, it is best to bake directly on the deck or rack.