Easy All Butter Pie Crust Dough Recipe

 
Easy All Butter Pie Crust Dough

Adapted from: Kristin Ferguson's Pate Brisee
Makes: Enough for 1 double crust pie or 2 single crust pies

8 ounces (2 sticks, 1 cup) unsalted butter, chilled and cut into pieces
2 ½ cups unbleached flour, divided
1 teaspoon kosher salt
1 teaspoon sugar
4 to 5 tablespoons (about) ice water

1. Using an electric mixer, preferably fitted with a paddle attachment, mix butter, 1 ¼ cups flour, salt and sugar in a large bowl until very well blended. Add remaining flour and mix just until mixture looks uniformly shaggy. Using a fork, add water and stir until moist clumps form. Gather dough into two even balls; flatten balls into disks and wrap in plastic. Chill at least 20 minutes and up to three days.