Basic Pie Dough

INGREDIENTS

• 2 1/2 cups all-purpose flour, spooned and leveled
• 1 teaspoon salt
• 1 teaspoon sugar
• 16 tablespoons (2 sticks) cold unsalted butter, cut into pieces
• 1/4 to 1/2 cup ice water

DIRECTIONS

1. In a food processor, combine flour, salt, and sugar; pulse to combine. Add butter; pulse until mixture resembles coarse meal, with just a few pea-size pieces of butter remaining.
2. Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed with fingers (if necessary, add up to 1/4 cup more water, 1 tablespoon at a time). To help ensure a flaky crust, do not overprocess.
3. Transfer half of dough (still crumbly) onto a piece of plastic wrap. Form dough into a disk 3/4 inch thick; wrap tightly in plastic. Refrigerate until firm, at least 1 hour (and up to 3 days). Repeat with remaining dough. Makes 2 disks.

Notes and Comments: This recipe makes enough dough for one double-crust pie or two single-crust pies.

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