I’ve tried so many pie crusts. This is the only one that I like and I use it for everything. You can omit the sugar for savory pies or pie fillings that are already very sweet.
I use a food processor to make pie crusts, it’s just faster and gives me more consistent results. This recipe makes one crust. You’ll need to double it for a double crust pie.
1 cup unbleached, plain flour (scoop it into your measuring cup and then level it off with a butter knife)
8 tablespoons cold butter cut into small chunks. Unsalted butter is best but you can use regular salted butter.
2 teaspoons sugar
1/4 heaping teaspoon salt
3 – 5 tablespoons ice water
Put all ingredients except the ice water into the bowl of the food processor and pulse the processor until all the ingredients are mixed and the butter is blended into the flour mixture so that it looks a little like cornmeal.
Now add the ice water, a tablespoon at a time, pulsing the processor and adding just enough water so that the dough comes together, forming a ball in the processor.
Take the dough out, shape it into a flat disc about 6 inches round. Wrap it in plastic wrap and let it sit in the fridge for about 60 minutes, so that it gets firm. If you skip this step, your dough will be too fragile and soft to roll out.
When you’re ready to use it, take it out of the fridge and wrap, and then roll it out on a floured surface to a circle that is about 12 inches. Lightly flour it and then transfer it to your pie plate and continue with making your pie.