Butter Pie Crust

From Chef de cuisine

Ingredients
2 2/3 cups all purpose flour, plus extra for rolling
16 tablespoons (2 sticks) unsalted butter, very cold, cut into 1/2 inch cubes
1 teaspoon salt
1 teaspoon sugar
3 to 6 tablespoons ice water, very cold

Instructions

1. In food processor, combine flour, salt, and sugar, pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add water 1 tablespoon at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready. If not, add a little more water and pulse again.
2. Remove dough from machine and place on a clean surface. Carefully shape into 2 disks. Do not overknead. You should still be able to see bits of butter in the dough. Wrap each disc in plastic wrap and refrigerate at least 1 hour.
3. Remove one crust disc from the refrigerator. Let sit at room temperature for 5-10 minutes. Sprinkle some flour on the top of the disc. Roll out with a rolling pin on a lightly floured surface to a 12 inch circle; about 1/8 of an inch thick. As you roll i tout, use a metal spatula to check if the dough is sticking to the surface below. Add a few sprinkles of flour if necessary to keep the dough from sticking. Gently fold in half. Place onto a 9 inch pie plate, lining up the fold with the center of the pan. Gently unfold and press down to line the pie dish with the dough.
4. Add filling to pie.
5. Roll out second disk of dough, as before. Gently turn over onto the top of the filling in the pie. Pinch top and bottom of dough rounds firmly together. Trim excess dough with kitchen sheers, leaving 3/4 inch overhang. Fold dough under itself so that the edge of the fold is flush with the edge of the pan. Flute edges using thumb and forefinger or press with a fork. Score the top of the pie with four 2 inch long cuts, so that steam can escape.