Makes enough crust for top and bottom or two bottoms (9-inch tins). Useful for homemade pie.

Place flour, sugar and salt into the bowl of a food processor and pulse a few times to combine. Add more sugar and salt to taste.

Add 2 sticks of cold (straight from the fridge) diced butter and pulse the mixture until coarse crumbs form with some pea-sized pieces then stop mixing. Mixture should remain dry and powdery.

Add 7-8 Tbsp ice water and pulse just until moist clumps or small balls form. Press a piece of dough between your finger tips and if the dough sticks together, you have added enough water. If not, add more water a teaspoon full at a time. Be careful not to add too much water or the dough will be sticky and difficult to roll out.

Scatter flour on a clean work surface to prevent sticking, then transfer dough. Gather dough together into a ball (it should not be smooth and do not knead the dough). It will take a while - wet hands to more easily clump dough. Divide ball in half and roll (with rolling pin - cover with flour to prevent sticking) to form 2 disks. Cover with plastic wrap and refrigerate.

Check out this pie recipe: https://dh.mit.edu/recipes/1643/
pre-req for: pumpkin pie (bdays), blueberry pie (pamph)