Name: Butter Pie Crust Dough
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

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.)