- Total Time:
- Yield: Makes enough for one 9-inch double-crust pie
Source: Martha Stewart Living, November 2014
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 sticks cold unsalted butter, cut into cubes
- 1/3 to 1/2 cup ice water
Pulse flour, salt, and sugar in a food processor until combined. Add butter and pulse until mixture resembles coarse crumbs with some pea-size pieces remaining. Drizzle with 1/3 cup ice water and pulse until mixture holds together when pinched. If dough is too crumbly, add more ice water, 1 tablespoon at a time; do not over-process.
Divide dough in half. Transfer to 2 pieces of plastic wrap; knead once or twice. Form into disks and wrap in plastic. Refrigerate at least 1 hour and up to overnight, or freeze up to 3 months; thaw overnight in refrigerator before using.