Choose a good-size bowl, one where both of your hands can fit in and work. Measure your dry ingredients and mix them together in the bowl. Cut your cold butter into 1/4-inch (6 mm) pieces. It is very important that your butter is cold; its ability to maintain the integrity of its shape is what lends flakiness to the crust. You can freeze it, but I find refrigerated butter to be quite sufficient.
Photo Courtesy Quarry Books