If you haven’t yet found your favorite pie dough, try this mistakeproof version. For a two-crust pie, make it twice, rather than doubling the recipe.
1. In a food processor, combine flour, sugar, and salt. Process for a few seconds. Scatter butter on top. Process for 8 seconds more. Add cold water all at once and process for 6 to 8 seconds, or just until crumbs form. Stop before dough clumps on blade. 2. Turn mixture out onto wax paper and gather into a smooth ball. Knead once or twice. Chill for 30 minutes to 1 hour before rolling out.