All-Purpose Pie Dough

Ingredients

• 2 3/4 cups all-purpose flour (12 ounces), plus more for work surface
• 1 tablespoon kosher salt
• 1 tablespoon granulated sugar
• 1 cup unsalted butter, cut into 1/2-inch pieces and frozen
• 1/2 cup ice water

Steps

1. Pulse the flour, salt and sugar together in a food processor about 5 times. Add the butter and pulse about 10 times, until it is in pea-sized pieces. Keep the processor running while drizzling in the ice water, then process about 10 seconds, just until clumps begin to form. Avoid overmixing: the dough must not form a ball. Empty onto a clean work surface and knead 4 to 5 times, only until it begins to come together.
2. Split the dough into 2 equal pieces and flatten each into a 4-inch disk. Wrap each disk tightly in plastic wrap and chill for at least 2 hours or up to 3 days.
3. On a lightly floured surface, roll the dough to a 12-inch circle. Fit into a 9-inch pie plate or cast-iron skillet, trim the excess and crimp the edges. Freeze the uncovered shell until hard, for at least 30 minutes or up to overnight. The dough can stay frozen for up to 1 month.