Buttery Pie Crust 1½ cups all-purpose flour ½ tsp. sugar ¼ tsp. kosher salt ½ cup (1 stick) chilled unsalted butter, cut into ½" pieces Pulse the flour, sugar and salt in a food processor. Add the butter; pulse until the texture is of very coarse meal. Add ¼ cup ice water; pulse until dough comes together in clumps. Form into a square and then wrap in plastic wrap. Chill until firm about 2 hours. Crust can be made 3 days ahead. Keep it chilled and let it stand at room temperature for 15 minutes before rolling it out.