Pie Crust

Adapted from Martha Stewart
makes enough for 1 double crust pie, or 2 singles
2 1/2 Cups All Purpose Flour
2 Sticks Cold Unsalted Butter
1/2 tsp Salt
1 tsp sugar
1/3-1/2 cup  ice water

Pulse all dry ingredients in a food processor to mix well
Add butter and pulse until mixture resembles coarse cornmeal
Add water a few tablespoons at a time and pulse each time, as soon as mixture hold together stop adding water
If using for a double crust pie divide dough into two ball, one slightly larger, if using as single crusts, divide dough evenly
Flatten balls, wrap in plastic and refrigerate for at least one hour.

Roll on lightly floured board to about 1/8″ thick
Roll crust lightly around rolling pin to lift onto pie pan
Lay crust in pan making sure it is pressed into the bottom
Use the crust hanging on the edge to make a fluted rim