Buttery Pie Crust Recipe
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon sugar
- 1/4 teaspoon kosher salt
- 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2″ pieces
- Pulse flour, sugar, and salt in a food processor. Add butter; pulse until the texture of very coarse meal. Add 1/4 cup ice water; pulse, adding more water if dry, until dough comes together in clumps. Form into a square, wrap in plastic, and chill until firm, about 2 hours.
- DO AHEAD: Crust can be made 3 days ahead. Keep chilled. Let stand at room temperature 15 minutes before rolling out.
