Pie Crust

2-1/2 cups (325 grams) all-purpose flour

1 teaspoon kosher salt

1 tablespoon sugar, optional

1 cup (230 grams) very cold unsalted butter,

cut into 1 cm cubes

6 to 8 tablespoons ice water

Add flour, salt and sugar to a food processor. Pulse 2-3 times.

Scatter butter cubes over flour and Pulse until it’s the consistancy of

pea sized crumbs.

Sprinkle ice water over mixture — start with 6 tablespoons and add from there. 

Using a rubber spatula, press the dough into itself. The crumbs should begin to form larger clusters. If you pinch some of the dough and it holds together, it’s ready. If the dough falls apart, add 2 more tablespoons of water and continue to press until dough comes together.

Remove dough from bowl and place in 2 plastic bags. About 330 grams in each. Press ball together in each bag. Refrigerate at least 1 hour, and up to 2 days. You can also freeze it for up to 3 months (just thaw it overnight in the fridge before using).