Martha Stewart’s Perfect Pie Crust

Combine:
2 1/1 C. flour
1 t. salt
1 t. sugar
Cut in to texture of coarse meal:
1 C. (2 sticks) chilled, unsalted butter
Blend in until a handful of dough squeezed together just holds its shape:
¼ to ½ C. ice water- 2 T. at a time
Divide dough into 2 equal pieces and put each piece on a piece of plastic wrap. Flatten and form two disks.
Wrap and refrigerate for at least 1 hour.
Roll each disk on a lightly floured board.
Lightly butter pie plate.
Place dough on plate, fit to plate and cut off excess leaving one inch overhand. Fold dough under to reinforce edge.