Directions:

• Pulse the flour sugar and salt together in a food processor a few times to combine.
• Add butter and pulse until it resembles a crumble.
• Add 2 tablespoons ice water to start, and pulse. Add 1 tablespoon at a time as needed from there. Pulsing after each addition. I usually add 4 tablespoons and that cuts it. We want the dough to almost fully combine into one ball.
• Form the dough into a disk, wrap in plastic wrap and refrigerate for at least an hour. Can be left in overnight if necessary, until ready for use.
• When time to roll out dough, keep the surface lightly floured and flip the crust after a couple rolls and be sure to sprinkle a little flour then too. This will keep it from sticking.