First, prepare enough basic pastry dough for a double crust.
2 2/3 cups all-purpose flour
1 cup butter, very cold
2 teaspoons salt, if using unsalted butter
1/2 cup water
Blend flour and butter until it has the texture of coarse meal. You can use a food processor if you have one, or you can use a pastry blender to mix flour and butter. Alternately, you can blend with your hands or with two knies. Next you add the water. The amount of water depends on the flour and the butter, you want to add enough water so that the flour and butter begins to adhere together. If it forms one mass without being pressed together, you have used too much water. After adding the water, form the dough into two flattened disc shapes. Wrap in plastic wrap and refrigerate until you are ready to use. When you are ready to use the dough, roll it out and cut into four squares of approximately the same size. You will have some extra dough, but its better to have too much than too little.