Use this pie dough to make our Caramelized Apple Tart.
In a food processor, pulse flour, salt, and sugar several times to combine. Add butter.
Pulse until mixture resembles coarse meal, with a few pea-size pieces remaining.
Add 2 tablespoons ice water; pulse until dough is crumbly but holds together when squeezed (if needed, add up to 2 more tablespoons ice water, 1 tablespoon at a time). Do not overmix.
Turn out onto a floured work surface; knead once or twice, until dough comes together. Flatten dough into a disk; wrap in plastic, and refrigerate at least 1 hour.