Adapted from Heirloom Baking with the Brass Sisters.
Sheila's Pie Crust (makes dough for 1 double crust 9" pie or 2 single crust 8" pies)
2.5 cups flour
1/3 cup sugar
1/4 t salt
1 c cold butter, cut into 1/2 inch dice
1/4 cup ice water
To make the pastry, place the flour, sugar and salt in the bowl of a food processor fitted with a metal blade. Pulse a few times to mix. Add butter and pulse until crumbly. Add water. Pulse until the mixture "comes together, right now, over me".
Remove the dough from the processor, divide in half and shape each half into a disk. Roll it out. Put in pie pan and bake pie according to directions.
I won't get into how to put this into a pie pan, as I kind of use the "roll out and pray" method. If it doesn't quite make it, I just put the pieces into the pie pan in sort of a haphazard way. It still tastes delicious.
If you have extra crust, put some butter and cinnamon on it and roll it up. Bake alongside the pies for a lovely little treat.