Step 1: The Crust
3 1/4 cups all-purpose flour
3 tablespoon sugar
1 1/2 teaspoon salt
1 1/2 cup COLD butter
3/8 - 3/4 cup ICE COLD water
Cut the butter into about 1/2" cubes and return to refrigerator or freezer until needed. I usually refrigerate my dry ingredients as well for about 15 minutes before starting. A flaky crust begins with cold ingredients.
Add dry ingredients to food processor and pulse until combined. Scatter about half your butter on the top and pulse only for a few seconds. Scatter the rest along the top and pulse until mixture resembles a course crumbs. Slowly add the water while pulsing just until the dough can pinch together. Too much moisture will make it the crust easier to manage, but you sacrifice flakiness in the end.
Divide dough in three piles on separate pieces of saran wrap. Use the wrap to form the dough into discs. Refrigerate for at least one hour.
Prepare your work surface with flour, and roll the first disc out. Transfer to 9" pie pan and trim edges to about 1/4" longer than you want them. Tuck that extra 1/4" inch under. If you developed any cracks or holes, just use the excess dough to patch them. Refrigerate for at least one hour.
Meanwhile, roll out your second disc. Use a knife to cut out some symbols for each codename--a wrench and screwdriver for tinker, a needle and thread for tailor, a sword and shield for soldier, and the Greek letter pi for pi. Alphabet cookie cutters made pretty quick work for the words 'tinker', 'tailor', and 'soldier'. I cut out another Greek letter pi using the knife to go on top of the crust. I had some extra dough, so I used a small triangle cookie cutter to make several small triangles. I used my handy pie crust guard (used to prevent burning during baking) to get an estimate of how many I would need to cover the edge of the pie for a nice decorative border. This all goes into the refrigerator for at least one hour.
Roll out the last disc in the meantime. This will be your top crust. Again, it goes into the refrigerator for at least one hour.