Pie Crust (pâte brisée)

This recipe makes two 9-inch (22½ cm) crusts

Ingredients:

• 2½ cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 cup ( 2 sticks) unsalted butter, chilled well (!!), and cut into small pieces
• ½ cup ice water

Instructions:

• combine flour, salt, and sugar in the bowl of a food processor
• pulse the food processor to combine
• add all of the butter
• pulse the food processor until the mixture resembles coarse meal (not more than 15-20 sec!!); some pieces of butter should still be visible
• pulse in ¼ cup ice water
• the mixture should hold its shape when pinched together and will not yet form a ball in the food processor
• if necessary, add & pulse in another ¼ cup ice water
• divide the dough in half
• turn each half onto a large piece of plastic wrap
• pat the dough into flat disks and wrap tightly
• chill at least 1 hour, or overnight, before using [Martha Stewart]