2½ cups all-purpose flour, plus more for dusting your hands and work surface
1 tablespoon granulated sugar
1 teaspoon kosher salt
½ pound (2 sticks) cold unsalted butter, cut into small pieces
⅓-½ cup ice water
Instructions
In a large bowl, stir together the flour, sugar, and salt. Add the butter and cut it into the flour mixture with a handheld pastry blender or your fingertips until the mixture resembles coarse meal with pea- to almond-size pieces of butter and a few larger chunks. It is important to work quickly to make this dough so that the butter remains cold.
Pour ⅓ cup of water around the outside edges of the flour mixture and blend with a fork until the dough start to come together. Do not over mix. If the dough is too dry, add more water, 1 tablespoon at a time, until the dough comes together.
Lightly dust your hands and work surface with flour. Turn the dough out onto the surface and press it together. Divide the dough in half and shape each piece into a flat, round disk. Cover in plastic wrap and refrigerate for at least 30 minutes or up to 3 days.
Remove the chilled dough from the refrigerator and place it on a lightly floured surface. If the dough is too hard, let it sit for 5-10 minutes before rolling. Dust a rolling pin with flour and roll the dough to form a 12-inch circle about ⅛ inch thick. Brush off any excess flour after rolling. Fold the dough in half or gently roll it up onto the rolling pin and lift to place in a 9-inch pie pan. Press the dough lightly into the bottom and up the sides of the pan.
Trim the edges of the dough with a pair of kitchen shears, leaving about ½ inch of dough draping over the side. Turn the extra dough under itself. Crimp the edge of the pie or flatten it with the tines of a fork. Cover with plastic wrap and refrigerate or freeze for at least 1 hour before baking. Repeat with the other piece of dough. At this point the crust can be wrapped and frozen for up to 2 months.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/chefs-south-sara-foster/