Easy Pie Crust (makes 2)

2 1/2 cups all purpose flour (spooned and leveled)

1 teaspoon salt

1 teaspoon salt

1 cup (2 sticks) of unsalted butter, cut into pieces

1/4 to 1/2 cup of really cold water

In a food processor, combine flour, salt, and sugar; pulse to combine.  Add butter; pulse until mixture resembles coarse meal, with just a few pea-size pieces of butter remaining.

Sprinkle with 1/4 cup ice water.  Pulse until dough is crumbly but holds together when squeezed with fingers (if necessary, add up to 1/4 cup more water, 1 tablespoon at a time).  To help ensure a flaky crust, do not over process.

Transfer half of the dough (still crumbly) in to a storage bag and form dough into a disk about 3/4" thick; wrap tightly in that storage bag and refrigerate until firm (about an hour and up to 3 days). Repeat with the remaining dough.  Disks can be frozen, tightly wrapped, up to 3 months.

Makes 2!