Skill required: Beginner
3 cups all-purpose flour
1 tablespoon granulated sugar
1-1/4 teaspoons salt
2-1/4 sticks (18 tablespoons) cold unsalted butter, cut into small pieces
1/2 cup plus 1-2 tablespoons ice water
1. In a food processor (blender), pulse flour, sugar and salt.
2. Add butter and process until mixture resembles coarse crumbs; about 10 seconds.
3. With machine running, add ice water in a slow, steady stream until dough just holds (no longer than 30 seconds.)
4. Divide dough in half.
5. Shape each half into a disk and wrap in plastic and refrigerate for at least 1 hour and up to 2 days. (Dough can be frozen for up to 1 month. Thaw overnight in refrigerator.
Yield: Enough crust for two 9-inch pies.
Variation: Pecan Pie Dough: Make recipe as directed substituting 3/4 cup ground pecans for 3/4 cup flour.
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