Instructions

• Add the flour, sugar, and salt to a food processor and pulse 2–3 times to combine.
• Cut the cold butter into roughly 1/2‑inch pieces and add to the food processor. Pulse in short bursts until the butter pieces are about the size of peas.
• With the processor running in short pulses, add 6 tablespoons of ice water a little at a time. After pulsing, test the dough by pinching a small amount between your fingers — it should just hold together when pressed. If it does not, add additional ice water 1 tablespoon at a time (up to a total of 8 tablespoons), pulsing after each addition, until the dough just begins to clump.
• Turn the mixture out onto a clean, lightly floured work surface. Use your hands only as needed to gently bring the dough together into a loose ball — do not overwork or knead.
• Divide the ball into two equal pieces. Shape each piece into a flat disc (about 1 inch thick), keeping visible butter pieces intact. Wrap each disc tightly in plastic wrap.
• Refrigerate the wrapped discs for at least 30 minutes and up to 2 days.
• When ready to use, remove the discs from the refrigerator and let them sit at room temperature for up to 10 minutes to soften slightly so they are easier to roll.
• On a lightly floured surface, roll one disc with a rolling pin to about 1/8 inch thickness. Add a little flour to the surface or rolling pin as needed to prevent sticking.
• Transfer the rolled dough to a pie plate (roll it around the rolling pin and unroll over the plate if helpful). Gently fit the dough into the plate, trim any excess, and crimp the edge as desired.
• Add your filling to the prepared bottom crust.
• Roll out the second disc to the same thickness. Place it whole over the filling or cut into strips to make a lattice. Trim any excess dough and seal the edges.
• If making a fully covered (double) crust, cut vents in the top crust with a sharp knife to allow steam to escape.
• Bake the pie at 375°F for about 1 hour, or until the crust is golden and beginning to brown.