Homemade Pie Crust

Instructions

1. Combine the flour, sugar (optional) and salt in a large mixing bowl or a food processor.  Whisk or pulse briefly until combined.
2. Sprinkle the diced butter evenly over the dry ingredient mixture.  If working by hand, use a pastry cutter or two forks to cut the butter into the dry ingredients until the butter is evenly dispersed into pea-sized (or smaller) bits.  If using a food processor, briefly pulse the butter and dry ingredients together 5 to 7 times until the butter is evenly dispersed into pea-sized (or smaller) bits, then transfer the mixture to a large mixing bowl.
3. Sprinkle the dough evenly with the ice water. Use a spatula to quickly mix the water into the dough until it is evenly combined, and the dough begins to form moist clumps.  (If the dough is not sticking together, you can add 1 or 2 more tablespoons of water to help it clump.)  Try not to overmix the dough.
4. Using your hands, quickly pack the dough into a ball (like you’re packing a snowball).  Then flatten the ball into a 3/4-inch thick disk.
5. Wrap the dough disk tightly in plastic wrap, then refrigerate for at least 1 hour, or up to 3 days, until ready to roll out and use.