All Butter Pie Crust

Ingredients

• 2 1/2 cups all purpose flour, plus extra for rolling
• 1 cup unsalted butter, very cold, cut into 1/2 inch cubes
• 1 tsp salt
• 1 tsp sugar
• 3 to 6 Tbsp ice water

Directions

1. Cut the sticks of butter into 1/2 inch cubes and place in the freezer for 15 minutes to an hour so that they become thoroughly chilled.
2. Combine flour, salt, and sugar in a food processor; pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea sized pieces of butter.
3. If you pinch together some of the dough and it holds, it's ready. If it doesn't, add a little more water and pulse again.
4. Remove dough from machine and place in a mound on a clean surface. GEently shape into 2 discs, making sure not to over-knead. (you should be able to see little bits of butter in the discs of dough).Sprinkle a little flour around the discs. Wrap each disc in plastic wrap and refrigerate at least an hour and up to 2 days.
5. Remove one crust disc from the refrigerator. Let sit at room temperature for 5-10 minutes in order to soften just enough to make rolling out a bit easier.
6. Roll out with a rolling pin on a lightly floured surface to create a 12 inch circle, about 1/8 inch thick. As you roll out the dough, check if it is sticking to the surface below. If necessary, add a few sprinkles of flour under the dough.
7. Carefully place rolled out dough into a 9 inch pie plate. Press the dough down so that it lines the bottom and sides of the pie plate. Use a pair of scissors to trim the dough to within 1/2 inch of the edge of the pie dish.
8. Add filling to the pie.