Pie Dough
 
Ingredients
  • 3 cups (375 grams) all-purpose flour
  • 2 tablespoons (24 grams) granulated sugar
  • 1½ teaspoons (4.5 grams) kosher salt
  • 1 cup (227 grams) cold unsalted butter, cubed
  • 8 to 9 tablespoons (120 to 135 grams) ice water
Instructions
  1. In the work bowl of a food processor, pulse together flour, sugar, and salt until combined. Add cold butter, and pulse until mixture is crumbly. With processor running, add 8 tablespoons (120 grams) ice water in a slow, steady stream just until dough comes together. (Mixture may appear crumbly. It should be moist and hold together when pinched. Add remaining 1 tablespoon [15 grams] ice water, if needed.) Turn out dough; divide in half (about 386 grams each), and shape into disks. Wrap tightly in plastic wrap, and refrigerate for at least 30 minutes. Dough can be refrigerated for up to 3 days or frozen for up to 2 months.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/strawberries-cream-pie/