for a double crust:
- 2 1/3 cups flour
- 1/2 lb butter, frozen
- pinch salt
- 2 tbsp sugar
- 6 tbsp ice water
Using a food processor, add flour, salt, and sugar. Pulse to mix.
Chop up frozen butter and add. Pulse until butter is incorporated and mixture looks grainy.
Slowly add ice water. Pulse until mixed.
Turn out onto counter. Press and form mixture into 2 disks . Wrap in plastic and refrigerate about an hour to allow the flour to properly absorb the water and to relax the gluten.
Roll out crust and place in pie plate. Crimp edges and fill.