Double All Butter Pie Crust

In the bowl of a food processor fitted with the metal chopping blade, place flour, salt, and sugar; pulse several times to combine. Add cold cubed butter and pulse processor on and off until butter pieces are the size of peas.

Turn the machine on and drizzle ice water slowly until small clumps of dough start to stick together. You’ll know you’ve added enough water when the moistened clumps hold together in the palm of your hand when squeezed.

Transfer to plastic wrap or resealable storage bag and press into a round disk shape (two if making the double crust recipe). Chill for at least 1 hour or up to 3 days before rolling. Dough can also be frozen for up to a month.