Basic Pie Crust

 From Real Simple, but I've seen this basic recipe in Martha Stewart and in Food and Wine. 

Makes enough for 2 single crust or 1 double crust pie

2.5 cups all purpose flour

1 TBSP sugar

1 tsp kosher salt (Martha does 1.5 tsp kosher)

1 cup (2 sticks) unsalted butter, chilled and cut into pieces

1/4-1/2 cup ice water

Directions: 

1. Combine flour, sugar, an salt in a food processor and pulse to combine. Add butter and pulse until most of the butter is the size of peas, about 20 times. 

2. Drizzle in 2 TBSP ice water and pulse to combine. (MY NOTE: I would drizzle in 1/4 cup of ice water)

3. Continue, adding 1 to 2 TBSP ice water at a time, until dough just comes together when squeezed in the palm of your hand (it should be pretty sandy). 

4. Dump dough out onto the counter and divide into 2 piles. Transfer1 pile to a large sheet of plastic wrap. Use the plastic wrap to gather the dough together, using your knuckles to help press dough into a disk. Wrap tightly with plastic and repeat with remaining pile of dough. Refrigerate for at least 2 hours or up to 3 days (or up to one month in the freezer).