Place all the dry ingredients in a bowl. Whisk together.
Grate the cold butter (freeze the butter if it is too warm) into the dough. With your fingers, carefully break up the butter into the flour into pea-sized clumps. Make sure the butter doesn't melt.
Add the water a little at a time until the dough barely holds together. Remember you might not use all the water. Think wet sand.
Knead lightly and then cover in plastic wrap Let chill for 1-2 hours.
Place on a lightly floured surface and roll out. Fill your pie dish and then put in the fridge until you are ready to use it.
Notes
If using the pate brisee immediately after making it, put in the freezer for 5 minutes before baking it.