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- Place the flour, salt, and sugar in a food processor, and process for a few seconds to combine. Cut the butter into small pcs, add in to flour mix, and process till mix resembles coarse meal, about 10 seconds. (To mix the dough by hand, combine flour, salt, and sugar in a large bowl. Using a pastry blender or possibly two knives, cut in butter till mix resembles coarse meal.)
- Add in ice water in a slow, steady stream through feed tube of food processor with maching running, just till the dough holds together. Don't process for more than 30 seconds. (If hand mixing, fold in ice water with a fork till dough comes together.)
- Divide the dough in half, and turn each half out onto a piece of plastic wrap. Press each half into a flattened circle, and wrap it in the plastic. Chill piecrust for at least 1 hour before using for pies.
- This is just the right amount of dough for a 9-inch double-crust pie. You can use the same recipe to make two 4-inch pies or possibly one large open-face pie. Use the scraps to make simple pie tarts.
