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• 2-1/2 cups all-purpose flour
• 1 teaspoon salt (scant)
• 1 teaspoon sugar
• 1 cup cold butter (2 sticks, cut into small pieces)
• 1/3 to 1/2 cup ice water

Put the flour, salt and sugar in a food processor. Pulse a few times to mix.

Add the butter pieces to flour mixture, and process about 10 seconds until mixture is consistency of coarse meal.

With the food processor running, slowly add ice water in a thin stream just until the dough holds together. Do not process the dough for more than half a minute.

(To hand-mix the dough, mix the flour, salt and sugar in a large bowl. Add the butter pieces, and cut in with a pastry blender until mixture is consistency of coarse meal. Then mix dough, sprinkling ice water until dough holds together.)

Turn dough out and wrap securely in plastic wrap. Refrigerate for 1 hour before rolling out. Makes enough pastry for a 9-inch, double-crust pie. May be frozen for 3 months.

Note: More piecrust recipes:

• Standard Pie Pastry
• Graham Cracker Crust
• Gingersnap Crust
• Vanilla Wafer Crust
• Chocolate Cookie Crust
• Coconut-Shortbread Piecrust