Put all ingredients but the ice water in a large bowl.
With clean hands or a pastry blender, blend the mixture together until it looks like cracker crumbs, with some lumps the size of peas and almonds in it. Use a light touch and don’t over work the dough. Those lumps make flakey pie crusts.
Sprinkle ice water over the mixture and stir lightly with a fork.
Squeeze a handful of dough together to see if it comes together. If not, mix in a bit more water.
Divide the dough in half and make two chubby disks about 5 inches across.
Wrap the disks separately in plastic wrap and chill for an hour. Doughs can also be made ahead and frozen for up to one month.