All Butter Pie Crust for Pies and Tarts

Ingredients

• 1 1/4 cups all-purpose flour, plus extra for rolling
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 8 Tbsp chilled unsalted butter, cut into 1/2 inch cubes
• 3 to 4 Tbsp ice water, very cold

Directions

1. Add the flour, salt, and sugar to a food processor, then pulse until everything is evenly mixed. Drop in half of the butter cubes and pulse 8 times. Add the remaining half of the butter and pulse 6 more times.
2. The mixture should look rough and sandy, with plenty of pea-sized bits of butter throughout. Pour two tablespoons of very cold water into the processor bowl, leaving the ice behind, and pulse a few times.
3. Continue adding ice water gradually, a teaspoon at a time, pulsing several times after each addition, just until the dough starts to gather into small clumps.
4. Test it by squeezing a little of the crumbly mixture between your fingers. If it stays together, you are there; if it falls apart, add a bit more water and pulse again.
5. Use as little water as you can, since extra water can make the finished crust tough. For extra flakiness, if you like, transfer the crumbly dough to a spotless, smooth work surface. Press the heel of your hand into the mixture and smear it down against the surface to flatten some of the butter. Repeat this a few times, about 4 to 6 times.
6. Gather the dough with your hands and press it into a disk, handling it only as much as needed to make it hold together. Do not knead it too much, or the crust can turn tough.
7. Small pieces of butter should still be visible throughout the dough. As the crust bakes, those bits melt and help create flaky layers, so those speckles are exactly what you want. Dust the disk lightly with flour on every side, wrap it in plastic wrap, and refrigerate for at least 1 hour. At this stage, the wrapped dough disk can also be frozen for a month; thaw it overnight in the refrigerator before using.
8. When you are ready to roll, take the disk out of the refrigerator and leave it at room temperature for 10 to 15 minutes, just long enough to make it easier to work with. While it is still in the plastic wrap, use your hands to warm the edges. If you see cracks, gently rub them closed.
9. Set the dough on a clean, flat surface that has been lightly floured, then dust the top with a little more flour. If the dough feels firm, press the rolling pin down into the center a few times to help loosen the chilled butter. Roll the dough into a 12 inch circle, about 1/8 of an inch thick.
10. As you roll, lift and check the dough so it is not sticking underneath. If needed, scatter on a little more flour to keep it moving.
11. Transfer the dough to a 9-inch pie plate or tart pan, positioning the fold over the center of the pan. Open it gently, then ease and press the dough into the pan. Freeze until you are ready to bake. To bake the crust, use the instructions for the pie you are making; if it needs to be pre-baked, use blind-baking directions.