First, mill your wheat and set aside for it to cool off
Next, I grate my butter. You can do this with a hand held cheese grater, or I often use my food processor since I will be using it anyways!If you use your food processor, scoop the butter into a bowl and put the butter in the freezer. If you are using a manual cheese grater, grate into a bowl and place in freezer.
Add your flour and salt to the food processor fitted with the chopping blade. If you do not have a food processor, you can use a bowl and pastry cutter. Pulse just until combined
Add your chilled butter to the flour and process for 10 seconds. It should look like breadcrumbs at this step.
Crack your eggs into the mixture and pulse for 5 seconds
Add your ice water and process for 20-30 seconds until the mixture balls up. Do not over mix the dough or it will be hard and crunchy instead of light and flaky.
If you plan to roll your dough out right away, pour onto a floured piece of parchment or waxed paper and divide into 2 equal pieces.With one ball of dough on the paper, set the other ball of dough aside. Top your dough with another piece of paper and roll until 1/4" thick between the pieces of paper.
Gently remove the top piece of paper and grabbing the bottom paper on 2 opposite corners, flip over onto your pie pan. Gently pull the paper back, leaving the pie crust behind. Press the dough into the corners of the pan. Working your way around the pie pan, you can trim excess dough until you have atleast 1/2" of dough over hanging the edg of the pan on all sides. Using your thumb and pointer finger on one hand, pinch the dough between your fingers. With your pointer finger on the other hand, press between your other 2 fingers to bring the crust to a point. Repeat around your pan until you have returned back to your first point.
If you do not want to roll out and use your crust right away, wrap each ball of dough and then flatten into a disk. Store in fridge for 2 days or freezer for 3 months. When ready to use, pull and allow to warm up until you are able to roll it out. You want it to still be cool so it will hold together, warm dough is difficult to work with.