Loaded with butter (so you know it’s good!), this pastry crust makes enough for both a bottom and top crust. And while we all know nothing is completely fail-safe, there are a number of tips included to help guide the process.
Mix flour, sugar and salt in food processor and pulse a couple of times. Add butter, one cube at a time, pulsing after each addition. Continue pulsing until pieces of butter are pea-sized.
Sprinkle with ¼ cup of ice water and pulse again. Add more ice water, a tablespoon at a time, pulsing and repeating. When a pinch of crumbly dough barely holds together, the mixture is ready. Careful, too much water makes a tough crust.
Mound dough on a clean surface and divide into two piles. Hand knead each one to form a disk. Knead just enough to hold together without cracks (overknead and crust will be tough!). You should see small bits of butter throughout which makes for a flaky crust. Sprinkle each disk with a little flour, wrap in plastic wrap and refrigerate for one hour (or up to 2 days).
Let one disk sit at room temperature for 5-10 minutes to soften. Roll out on a lightly floured surface to a 12-inch circle, about ⅛-inch thick.
Carefully shape into a 9-inch pie plate so that it lines the bottom and sides. Use kitchen scissors to trim the dough to within ½-inch of the edge of the pie plate. Add filling to the pie.
Roll out the second disk (or freeze and save for a future pie) and place on top of filling. Trim excess dough, leaving a ¾-inch overhang. Fold the edge of the top piece of the dough around the edge of the bottom piece, pressing together.
Flute edges using thumb and forefinger or press with a fork. Score the top of the pie with four 2-inch long cuts to allow steam to escape.