Eat It

Instructions

1

Yields 1 crust.
2

In the bowl of a food processor, pulse the flour, salt, and sugar until combined. Add the butter, and pulse until the mixture resembles coarse meal, with larger chunks of butter remaining. Drizzle 2 tablespoons of ice water over the mixture and pulse until it just comes together without being wet, sticky, or crumbly. Do not over mix. If the dough doesnâ€™t hold together when pinched between your fingers, add another tablespoon of water and pulse.
3

If you want to be adventurous, try substituting the water with vodka. The idea being that the gluten will not activate as much, leading to more flaky, less chewy crust.
4

You can also try adding 2 tbsp sour cream while keeping all other ingredients the same. Supposedly this makes an even more flaky and flavorful crust.
5

Place the dough on a large sheet of plastic wrap. Shape the dough into a disk, wrap well in the plastic, and chill in the fridge until firm, at least 1 hour or up to 3 days. Make ahead and freeze, well wrapped in plastic, for up to 2 months. Defrost in the fridge overnight. The dough is now ready to be rolled out and baked.