For Crust:

Add flour and salt to food processor bowl. Pulse 3 times for 1 second each.
Remove food processor lid and sprinkle butter cubes over flour. Pulse 6 times for 1 second each.
Remove food processor lid and sprinkle 3 tablespoons of ice water over flour mixture. Pulse 4 times for 1 second each. Dough will look crumbly but should hold together when you squeeze it in your hands. Remove dough onto work surface and press together into a 4 to 5-inch circle.
Wrap tightly in plastic wrap and let rest in refrigerator for at least 1 hour or up to overnight.

For Rolling Crust:

Remove chilled crust from refrigerator about 10 minutes before rolling it out.
Unwrap dough. Lightly sprinkle flour on work surface, on surface of dough, and rub on rolling pin.
Starting in middle, roll up toward top of circle, stopping just before top edge. Repeat, rolling toward bottom of circle. Turn dough ¼ turn and repeat rolling steps. Continue to roll and turn until dough is approximately 11 to 12 inches in diameter.
Gently fold dough in half. Brush off any excess flour on bottom. Place over pie dish and unfold, letting crust settle into pie dish. There should be about ½ to 1-inch overhang at edge of pie dish.
Trim overhanging dough if very uneven. Roll overhang under so it is even with edge of pie dish. Flute edge by pushing thumb from one hand in between thumb and index finger of opposite hand; alternately, crimp by pressing edge with a fork.
Place in refrigerator until ready to fill and bake.

Serves: One 9-inch pie crust

Test Kitchen Tips:

Weighing your ingredients will yield the best results.
To prevent from overmixing, when you Pulse, count 1-Mississippi, 2-Mississippi, etc.
If dough does not hold together when doing squeeze test, return to food processor and add 1 additional tablespoon of water. Pulse 3 to 4 times to incorporate.
When rolling your dough, use as little flour as possible to keep it from sticking to counter and rolling pin. Using too much flour will make crust tough.
Crust should be very cold before it goes into oven. This makes it flakier and less prone to shrinkage.
To freeze dough or rolled out crust for up to 1 month, wrap tightly in plastic wrap and placed in a resealable plastic bag.

From The Proctor Silex Test Kitchen

Added by Lynne

Ingredients

Directions

For Crust:

Add flour and salt to food processor bowl. Pulse 3 times for 1 second each.
Remove food processor lid and sprinkle butter cubes over flour. Pulse 6 times for 1 second each.
Remove food processor lid and sprinkle 3 tablespoons of ice water over flour mixture. Pulse 4 times for 1 second each. Dough will look crumbly but should hold together when you squeeze it in your hands. Remove dough onto work surface and press together into a 4 to 5-inch circle.
Wrap tightly in plastic wrap and let rest in refrigerator for at least 1 hour or up to overnight.

For Rolling Crust:

Remove chilled crust from refrigerator about 10 minutes before rolling it out.
Unwrap dough. Lightly sprinkle flour on work surface, on surface of dough, and rub on rolling pin.
Starting in middle, roll up toward top of circle, stopping just before top edge. Repeat, rolling toward bottom of circle. Turn dough ¼ turn and repeat rolling steps. Continue to roll and turn until dough is approximately 11 to 12 inches in diameter.
Gently fold dough in half. Brush off any excess flour on bottom. Place over pie dish and unfold, letting crust settle into pie dish. There should be about ½ to 1-inch overhang at edge of pie dish.
Trim overhanging dough if very uneven. Roll overhang under so it is even with edge of pie dish. Flute edge by pushing thumb from one hand in between thumb and index finger of opposite hand; alternately, crimp by pressing edge with a fork.
Place in refrigerator until ready to fill and bake.

Serves: One 9-inch pie crust

Test Kitchen Tips:

Weighing your ingredients will yield the best results.
To prevent from overmixing, when you Pulse, count 1-Mississippi, 2-Mississippi, etc.
If dough does not hold together when doing squeeze test, return to food processor and add 1 additional tablespoon of water. Pulse 3 to 4 times to incorporate.
When rolling your dough, use as little flour as possible to keep it from sticking to counter and rolling pin. Using too much flour will make crust tough.
Crust should be very cold before it goes into oven. This makes it flakier and less prone to shrinkage.
To freeze dough or rolled out crust for up to 1 month, wrap tightly in plastic wrap and placed in a resealable plastic bag.