A pie made from scratch is always a treat, and it only requires a little extra effort. Our tips will help you achieve a flaky crust and make a great dessert for the holiday table.

What You'll Need

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 cup (2 sticks) chilled unsalted butter, cut into small pieces
• Ice water

In a food processor, pulse flour with salt and sugar. Add butter.

Pulse until mixture resembles coarse meal, with a few pea-size pieces remaining.

Add 1/4 cup ice water; pulse until dough is crumbly but holds together when squeezed. (If needed, add up to 4 tablespoons more ice water, 1 tablespoon at a time.) Do not overmix.

Turn out onto a work surface; knead once or twice, until dough comes together.

Divide dough in half, and flatten into disks. Wrap separately in plastic; refrigerate one disk at least one hour or up to three days. To freeze dough, put tightly wrapped disks in a resealable plastic bag. Label with the date, and freeze for up to three months. Defrost the dough overnight in the refrigerator before using.