Add 1 ½ cups flour, salt, and sugar to a medium bowl. Stir 2 to 3 times until combined.

Scatter butter cubes over flour and mix briefly with a fork or spatula to coat the butter with flour.

Cut the butter into the flour with a pastry blender, working the mixture for about 1 – 2 minutes.

Add the remaining 1 cup of flour and work the butter and flour with the pastry blender for about 20 seconds.

Sprinkle 4 tbsp of ice water over the mixture.

Using a rubber spatula, press the dough into itself. If the dough holds together, it’s ready. If it falls apart, add 2 to 4 more tablespoons of water and continue to press until the dough comes together.

Place the dough on a clean surface and work it just enough to form a ball. Cut the ball in half and form each half into a disk. Wrap each disk with plastic wrap and refrigerate for at least 1 hour. Roll out into pie rounds once ready.

Flip the lids over so the rubber part is facing down.

Press the pie dough into canning jar lids using your fingers to spread. Fill pies with your chosen filling.

Crimp edges and brush on egg wash or melted butter.