Pie Dough

By randiboyle

Ingredients

• 2 1/2 C. flour
• 1 tsp. salt
• 1 tsp. sugar
• 1 C. cold unsalted butter, cut into pieces
• 1/4-1/2 C. ice water

Details

Adapted from marthastewart.com

Preparation

Step 1

In a food processor, combine flour, salt and sugar; pulse briefly. Add butter; pulse until mixture resembles coarse meal, with a few pea size pieces of butter remaining. Sprinkle with ¼ cup ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to ¼ cup water, 1 tablespoon at a time.) Do not over mix. Divide dough in half, and turn out on to two large pieces of plastic wrap. Fold plastic over each portion of dough; press to shape into two ¾ inch thick disks. Refrigerate until firm, at least 1 hour (and up to 3 days); dough can also be frozen up to 3 months (thaw before using).
To freeze: Wrap in plastic and foil