Classic Pie Crust

In a food processor, pulse the flour with the granulated sugar and salt to mix. Add the butter and pulse in 1-second bursts until the mixture resembles coarse meal. Drizzle the ice water on top and pulse in 1-second bursts until the dough just starts to come together. Turn the dough out onto a work surface, gather any crumbs and pat into 2 disks. Wrap the disks in plastic and refrigerate until chilled, about 45 minutes.

Work with 1 disk of pastry at a time: On a lightly floured work surface, gently tap the pastry with a rolling pin to flatten it slightly. Dust lightly with flour and roll out the pastry to a 13-inch round, a scant 1/4 inch thick. Slide the pastry onto a sheet of parchment paper, then slide the paper onto a baking sheet; refrigerate until chilled.  Repeat with the remaining dough (see Note).

Transfer one pastry round to a 9-inch pie plate. Using your fingers, press the dough over the bottom and up the side of the plate over the rim. Using scissors, trim the overhanging dough to 1-inch. Fold the overhanging dough under itself to form a neat edge, then crimp decoratively (see Note). Repeat with the remaining pastry round to form one more crust. Refrigerate for at least 30 minutes before using.