Perfect Pie Crust

Combine the flour, salt and butter into a food processor and pulse until it’s crumbly. Next add one tablespoon at a time (about 6-10 tablespoons), pulsing after each addition until it forms into large clumps and resembles coarse wet sand. Divide in half, form into round disks and wrap in plastic wrap. Refrigerate for 30 minutes to let it rest.

Roll out dough evenly and lay into a 9-inch pie plate leaving an inch overhang. Fold the inch overhang underneath to form a rim, crimp with fingertips. Add desired filling and repeat with the second disk of dough.

If using the second disk as a top crust, fold the top edge of the top dough under the bottom edge of the bottom dough and crimp. Remember to cut the steam vents in the center of the top dough to let the steam escape.