Ingredients
2½cupsall purpose flour,spooned and leveled
1tspsalt
1tspsugar
1cupcold unsalted butter
¼cupice water
Preparation
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 ice water. Pulse until dough is crumbly but holds together when squeezed. Do not overmix.
Divide dough in half, and turn out onto 2 large pieces of plastic wrap. Fold plastic over each portion of dough; press to shape into 2 ¾-inch-thick disks.
Refrigerate for at least 1 hour or up to 3 days until firm.
On a floured piece of parchment paper, roll 1 disk of dough to a 14-inch round. Wrap dough around rolling pin; unroll over a 9-inch pie plate. Gently fit into bottom and sides of plate. Do not stretch dough.
Using kitchen shears, trim dough to a 1-inch overhang all around; refrigerate until ready to use. Reserve and refrigerate remaining disk of dough for top crust.
Use as desired and enjoy.
