Makes 2 (9 inch) crusts
Whirl together 3 CUPS FLOUR, 1 TABLESPOON SUGAR, and 1 1/2 TEASPOONS KOSHER SALT in a food processor. Add 1 CUP COLD, CUBED UNSALTED BUTTER and pulse into pea sized pieces. Drizzle 2/3 CUPS VERY COLD WATER over crumbs and pulse just until moistened. Turn dough out onto a work surface and gather into a ball, turning to combine any dry crumbs. Divide dough in half, form each into a disk, wrap in plastic wrap, and chill at least 30 minutes.
Red Wine, White Wine, Fine Food Too! 
Making pie crust is one of my favorite kitchen tasks. Eating it is another. Did you like the way this one turned out?
This is a great recipe. In fact…we kept the leftover pieces and about a week later I rolled some of it out and made small turnovers for dessert by filling them with an impromptu mixture of creme cheese and fig spread; topping them off with brushed melted butter and a sprinkle of sugar. Very tasty!