Pie Crust

Makes 2 Crusts


2 ½ cups all-purpose flour OR whole wheat flour
1 ½ teaspoons granulated sugar
1 teaspoon salt
1 cup (2 sticks) unsalted butter, cut into ½-inch cubes, chilled in the freezer for 30 minutes
8 tablespoons ice water, plus more if needed 


In the bowl of a food processor pulse the flour, sugar, and salt until incorporated. Add the butter and pulse until the mixture is mealy (about 20 pulses) and a few pea size pieces of butter still remain.

Add half of the ice water and pulse a few times, then add the remaining water – 1 tablespoon at a time – until the dough just comes together. DO NOT OVERMIX. You should still be able to see small pieces of butter. Divide the dough in half and form into two 5-inch disks. Wrap each disk in plastic wrap and chill in the refrigerator until ready to use, but at least for 30 minutes prior to using. Happy baking