I have always had such a hard time making my own pie crusts. I had just about given up and have been using the Pillsbury Ready-made crusts. They are great but today I wanted to nail two pie crusts and I believe I did. This recipe makes 2 very large pie crusts. For this recipe you need a food processor. And make sure the butter is cold!
2 ½ cups all-purpose flour
1 tablespoon granulated sugar
1 teaspoon salt
1 cup unsalted butter, cold and cut into cubes
⅓ cup ice cold water
Put the flour, sugar and salt in a large food processor fitted with the metal blade and pulse a few times to combine. Add the cubed butter and quick pulse 3-5 times until butter is broken up into pieces the size of large peas.
Slowly begin to add ⅓ water and then while still pouring, run the food processor until all the water has been added and mixture begins to come together but stop before it forms a complete ball. Some crumbs are okay.
Turn dough out onto a clean surface and form into 2 equal disks. Cover in plastic wrap and chill in the fridge for at least 1 hours and up to 5 days. Pie crust also freezes very well, up to 2 months.