All Purpose Pie Dough

1. Pulse together flour. sugar and salt in a food processor. 2. Blend in butter by pulsing just until most of the mixture resembles coarse meal with some roughly pea-sized butter lumps. 3. Drizzle 1/3 cup of ice water over the mixture until just incorporated. Squeeze a small handful of dough; if it doesn't hold together, add more ice water, one tablespoon at a time, pulsing until just incorporated, then test again. Do not overwork the dough. 4. Turn out dough onto a lightly floured surface and divide into 8 portions. With heel of your hand, smear each portion once or twice by a forward motion to help distribute fat. Gather dough together with a pastry scraper and press into a ball. Divide in half and form two disks. Wrap each disk in plastic wrap and chill until firm, at least one hour and up to a day. Let stand at room temperature 20 minutes before rolling out.