This pie crust recipe is a foolproof way to achieve a flaky and buttery crust for any pie.
Combine the flour, salt, and sugar in a food processor and pulse to mix.
Pulsing the dry ingredients ensures they are evenly distributed without overmixing.
Add the cold butter to the food processor and pulse until the mixture resembles coarse crumbs.
Cut the butter into small cubes before adding for easier incorporation.
Gradually add the ice-cold water while pulsing until the dough just comes together.
Add the water slowly to avoid overhydrating the dough.
Transfer the dough onto a piece of plastic wrap and press it together to form a disk.
Use the plastic wrap to help shape the dough without warming it with your hands.
Divide the dough into two portions, wrap each in plastic wrap, and refrigerate for at least 2 hours.
Chilling the dough allows the gluten to relax and the butter to firm up, ensuring a flaky crust.
Roll out the dough on a floured surface to the desired thickness and use as needed.
Roll from the center outward to maintain an even thickness.
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