Pie Crust

Recipe courtesy of Martha Stewart. My first attempt at making pie crust from scratch - used with my Quadruple Berry Pie recipe.

Ingredients:
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
2 sticks cold unsalted butter, cut into small pieces
1/3 cup plus 1 tablespoon ice water

Directions:
Pulse flour, salt, and sugar in a food processor until combined. Add butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 5 seconds. Drizzle water evenly over mixture. Pulse until mixture just begins to hold together, about 10 seconds. (Dough should not be wet or sticky.) Press dough into 1 large disk (for mini pies) or 2 small disks (for large pie), and wrap in plastic wrap. Refrigerate until firm, about 1 hour or overnight.