My pie form has a diameter of 23 cm or 9 inches, so I rolled the dough into a circle of about 26 cm or 10.2-inch diameter. On a lightly floured surface, roll out the larger disc into a circle large enough to cover the bottom and the edges of your pie form. Refrigerate for at least 2 hours or overnight. Form a ball, divide it into two discs, one a bit larger than the other and wrap the discs tightly in plastic foil. The dough should hold together when you press a little bit of it between your fingers. Add the last tablespoon of water if necessary (sometimes I do add it, sometimes not, it depends on how exactly you weigh the flour and sometimes on the brand of flour itself). Fold and press the dough until it comes together. Sprinkle with 5 tablespoons of the very cold water and incorporate using a rubber spatula (make sure is a good one, I broke one of mine in the process, but it was a very old one). Sprinkle the remaining flour on top and pulse about 3-4 times or about 10 seconds on Thermomix on level 4 or until the dough is just barely broken. Add butter cubes and process shortly, about 25 short pulses or about 25 seconds with the Thermomix on level 4.
In the meantime, place 2/3 of the flour, sugar and salt in the food processor. They should not be frozen but get really cold. If making the pastry, cut butter into small cubes, place them in one layer on a plate and put them in the freezer for about 15 minutes.
Note: You can also just use store-bought crust.
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