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).