Freeze the butter, then grate it with a fairly fine cheese grater. No pastry cutting required. For the bottom crust, place the ball of dough in the pie plate, then cover with a sheet of cling film. Press the dough to fill the plate, peeling and re-positioning the cling film as necessary. A small glass or something similar can be used to help spread it out more evenly in the bottom. Keep smushing it up the sides until you have enough to form the edge. (Careful not to get it too thin in any spots.) For the top crust, put down a sheet of cling film (taping the corners to your counter might help), place the dough in the middle, and then another sheet of cling film on top. Smush it into a disk, then roll out with a rolling pin, peeling and repositioning cling film as necessary. When it's to the size and thickness you want, remove the top layer of cling film, remove the tape if you used it, and pick up the crust, including the cling film on the bottom. It's much easier to handle this way. Turn it upside down and position it on your pie. When in place, peel off the cling film and seal and vent as usual. If it's sticking too much to the cling film, you might need to add more flour. I find the high butter content usually is enough to keep it from sticking.

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