Yield: 1 9-inch pie crust*
cups all-purpose flour
tbsp. cold, unsalted butter, cut into small pieces
tbsp. very cold water
Directions: Combine the flour, sugar and salt in the bowl of a stand mixer fitted with the paddle attachment. (or use food processor & pulse only) Mix briefly to blend. Add in the butter pieces and mix on medium-low speed to cut the butter into the flour until the mixture resembles coarse sand and the largest butter pieces are not much bigger than peas. Mix in the cold water on low speed just until the dough comes together. Shape the dough into a ball, wrap in plastic wrap and chill in the refrigerator for at least 30 minutes. (This dough can be frozen for up to 2 months.) Remove from the refrigerator. Roll out the dough on a lightly floured work surface. Use as directed in your desired pie recipe. *Double the recipe for a double crust pie.