Baked's Classic Pie Dough

I figured I should post the dough recipe for all the Baked pies I've been making. Here it is. I really do like it, very flaky and buttery.

Classic Pie Dough
Baked Cookbook

Yield: 2 balls of dough, enough for 2 (9-inch) single-crust pies of 1 (9-inch) double crust pie

3 cups all-purpose flour
1 tablespoon sugar
1 teaspoon fine salt
1 cup (2 sticks) cold unsalted butter
3/4 cup ice cold water

In a medium bowl, whisk the flour, sugar and salt together.

Cut the cold butter into cubes and toss the cubes in the flour mixture to coat. Put the mixture in the bowl of a food processor and pulse in short bursts until the pieces of butter are the size of hazelnuts.

While pulsing in quick, 4-second bursts, drizzle the ice water into the food processor through the feed tube.

As soon as the dough comes together in a ball, remove it from the food processor and divide it into two equal balls. Flatten to a disk and wrap each disk first in parchment paper and then in plastic wrap. Refrigerate the disks until firm, about 1 hour. (The dough can be refrigerated for up to 3 days or frozen for up to 3 months. Thaw in the refrigerator before proceeding with the recipe.)