Basic Pie Crust Dough

This pie crust is my go to for sweet and savory dishes.  Its perfect balance compliments a quiche, berry pie or my Chicken Pot Pie "Pockets" .

Its quick and easy to put together and ready to use an hour after chilling it.

INGREDIENTS 

2 1/2 Cups AP Flour

1 TSP Salt

1 TSP Sugar

2 Sticks (16 TBSP)  European Butter (higher fat content than domestic) VERY COLD 

1/2 Cup Ice cold Water

DIRECTIONS

In a food processor add the flour, salt and sugar and pulse a few times until combined.

Add cubed COLD butter and pulse again until the mixture comes together and the butter pieces are no larger than the size of a pea.

While pulsing add 1/4 cup water at a time until dough is formed into a ball.

Remove and wrap dough into disks in plastic wrap. Chill in the fridge for at least 1 hour before use or up to a few days in advance.

This recipe makes 2 standard pie crusts.

Crust from my Chicken Pot Pie "Pockets"