Yield: 1 double-crust pie (whole recipe) or 1 single-crust pie (half recipe)

Whole recipe
4 cups all-purpose flour
½ cup sugar
½ teaspoon kosher salt
12 tablespoons cold unsalted butter, cut into pieces
¾ cup ice-cold water

Half recipe
2 cups all-purpose flour
¼ cup sugar
¼ teaspoon kosher salt
6 tablespoons cold unsalted butter, cut into pieces
6 tablespoons ice-cold water
1. In the work bowl of a food processor, pulse together flour, sugar, salt, and any dry additions to pie dough, if desired. Add butter, and pulse until mixture is crumbly, about 1 minute.

2. Combine ice water with any wet additions, if desired. With motor running, slowly add ice water. Continue blending until mixture forms a ball. Flatten dough into 2 disks (1 for half recipe), and wrap tightly in plastic wrap. Refrigerate until firm, approximately 2 hours.