Butter Pie Crust

9-inch pie plate (1 single crust)

1 cup flour
1/2 cup cold butter, cut into small cubes
1 teaspoon sugar
1/8 teaspoon salt if butter is salted. (If butter is unsalted use 1/2 teaspoon salt)
1/4 cup very cold water or more if needed.

Mix dry ingredients and using a pastry cutter or your fingertips, cut in butter until it resembles pea-sized balls. Add water little by little mixing gently. Make a ball and on a floured surface and using a floured rolling pin, roll the dough into a circle. Roll the dough in the rolling pin and lay onto slightly floured pie plate. Trim the edges if needed using kitchen shears and make pretty designs if you like.

How to make it in the food processor:

Place the dry ingredients in the food processor and give it a few pulses. Add the butter cubes little by little and pulse it for a few seconds until it resembles coarse crumbs. Add the water little by little pulsing until the dough separates from the sides of the food processor. Chill for 1 hours covered in plastic fill. Roll the dough following the instructions above.