For a double-crust pie, double the ingredients, divide the dough in half, and form two disks.
Recipe information
Yield
Makes one 9-inch crust
Ingredients
1 1/4 cups all purpose flour
1/2 tablespoon sugar
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
3 tablespoons (or more) ice water
Preparation
Blend flour, sugar, and salt in processor. Add butter and cut in, using on/off turns, until coarse meal forms. Add 3 tablespoons water. Using on/off turns, blend just until moist clumps form, adding more water by 1/2 tablespoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; refrigerate 1 hour. (Can be made 2 days ahead. Keep chilled. Soften slightly at room temperature before rolling.)
