Dough by hand. In a mixing bowl, whisk together the flour, sugar and salt. Add all the butter. Using your hands, coat each piece of butter with the flour mixture. Pinch the pieces of butter to flatten them a bit. Keep working the mixture for a couple of minutes until the mixture resembles coarse sand with most of the clumps of butter the size of peas. Make a well in the middle. Add half of the ice cold water. Using your hands, scoop the flour from the sides and the bottoms to hydrate the flour with the water. Repeat, making a well in the middle and adding 1 Tablespoon of ice cold water at a time. You know you are done when the dough is slightly clumpy and becomes smooth when flattened in the palm of your hand. Divide the mixture in two, with one part slightly more than the other. Pour each half onto a sheet of plastic wrap. Push down on the plastic wrap to flatten the dough together into a rectangle. Repeat with the remaining portion of dough. Place the wrapped doughs in the refrigerator for at least 30 minutes and up to 24 hours. Continue with Step 4, below.
Dough by Food Processor. Combine the flour, sugar and salt and pulse several times. Add all of the frozen butter. Pulse until the mixture resembles coarse sand with most of the clumps of butter the size of peas. Add half of the ice cold water and pulse a few times to combine. If the mixture is too dry, add more of the ice cold water 1 Tablespoon. at a time. You know you are done when the dough is slightly clumpy and when flattened in your palm it is smooth. Divide the mixture in two, with one part slightly more than the other. Pour each onto a sheet of plastic wrap. Push down on the plastic wrap to flatten into a rectangle. Repeat with the remaining portion of dough. Place the wrapped doughs in the refrigerator for at least 30 minutes and up to 24 hours. Continue with Step 4, below.
Dough by Mixer. In the mixing bowl of an electric mixer, mix the flour, sugar and salt on low with the paddle attachment until fully combined. Add the refrigerator cold butter and mix until the mixture resembles coarse sand with most of the clumps of butter the size of peas. With the mixer on low, slowly add half of the ice cold water. If the mixture is too dry, add 1 Tablespoon of ice cold water at a time. You know you are done when the dough is slightly clumpy and when flattened in your palm it is smooth. Divide the mixture in two, with one part slightly, more than the other. Pour each onto a sheet of plastic wrap. Push down on the plastic wrap to flatten the dough into a rectangle. Repeat with the remaining portion of dough. Place the wrapped doughs in the refrigerator for at least 30 minutes and up to 24 hours. Continue with Step 4, below.
Remove the larger piece of dough from the refrigerator and lightly flour the countertop and your rolling pin. Place the dough on the lightly floured countertop and lightly flour the top of the dough.
Roll the dough out so that it is a rectangle, approximately 18 inches by 13 inches. (If the dough cracks when you first start rolling, let it sit on the counter for a couple minutes. It just means the dough is too cold.) Line the jelly roll pan with the dough, pressing the dough into the edges. Place pan in refrigerator or freezer to chill.
Remove the remaining pie dough from the refrigerator and roll it out into a rectangle, approximately 16 inches by 11 inches. Place on parchment paper and onto a baking sheet. Refrigerate until ready to use. (Alternatively, you can wait to roll out the top dough, keeping it refrigerated, until after the bottom dough is filled with the apples.)