Our Favorite Piecrust
Makes 2 (9-inch) piecrusts
  • 3⅓ cups (417 grams) all-purpose flour
  • 2 tablespoons (24 grams) granulated sugar
  • 2 teaspoons (12 grams) kosher salt
  • 1 cup (230 grams) cold unsalted butter, cubed
  • 10 to 14 tablespoons ice water
  1. In the work bowl of a food processor, place flour, sugar, and salt; pulse to combine. Add butter, and pulse until mixture is crumbly. Add ice water, 1 tablespoon at a time, just until dough comes together.
  2. Divide dough in half, and shape each half into a disk. Wrap tightly in plastic wrap, and refrigerate for at least 2 hours. Dough may be refrigerated for up to 3 days or frozen for up to 2 months.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/our-favorite-piecrust/