Martha Stewart's Pate Brisee -- Basic Pie Crust

This is my favorite pie crust. I have yet to make it right, with all cold ingredients, so if you don't have time to chill the flour etc, it will be fine. I also have never made this in my food processor-- just with my good old pastry blender and a bowl. I have used this for both sweet and savory dishes. Work time includes 1 hour chill time (I do not always do this either...)

• Ready In: 1 hr 20 mins
• Yields: 2 8-10" tarts or single pie crusts

Ingredients

• 2 1⁄2 cups all-purpose flour
• 1  teaspoon salt
• 1  teaspoon granulated sugar
• 1  cup  cold unsalted butter, cut into small pieces
• 1⁄4-1⁄2 cup  ice water

Directions

1. Secrets to a good pie crust: chilled ingredients and chilled dough. Margarine or shortening can be used instead of butter (but butter is my favorite!).
2. Put flour, salt and sugar in a bowl, blender or food processor. Add the pieces of butter and process approximately 10 seconds or until it resembles "coarse meal.".
3. Add ice water drop by drop while machine is running (or you are mixing)--- just until dough holds together without being wet or sticky. Do not mix longer than 30 seconds.
4. Roll dough out on a piece of plastic wrap. Press down slightly. Chill for at least one hour.