Source  Simply Recipes

Recipe Added:  10/25/2011

Cut up a stick of butter into smallish (about 1/2-inch) cubes, and put it into the freezer. The colder the butter the better to create a flaky crust. Freeze the butter at least 15 minutes, better an hour, best overnight. Place the flour, salt, and sugar into a food processor and pulse until well combined. Add half of the butter cubes and pulse 6 to 8 times. Then add the other half of the butter cubes and pulse 6 to 8 more times. The mixture should resemble coarse meal, with many butter pieces the size of peas.

Add a couple of Tbsp of ice cold water (without the ice!) to the food processor bowl and pulse a couple of times. Then add more ice water, slowly, about a Tbsp at a time, pulsing after each addition, until the mixture just barely begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready, if not, add a little more water and pulse again.

Place mixture on a clean, smooth surface. Press the crumbly dough together and shape into a disc. Knead only enough to bring the dough together. Do not over-knead or the crust will be tough. You should be able to see little bits of butter, speckling the dough. Sprinkle the disc with a little flour on all sides. Wrap the disc in plastic wrap and refrigerate at least 1 hour. (You can freeze the dough disk for several months until ready to use. Defrost overnight in the refrigerator before proceeding.)

When you are ready to roll out the dough, remove the disk from the refrigerator and place on a clean, smooth, lightly floured surface. Let it sit for 5 to 10 minutes to take the chill off so it becomes easier to roll out. Sprinkle some flour on top of the disk. Using a rolling pin, roll out the dough to a 12 inch circle, to a thickness of about 1/8 of an inch thick. As you roll out the dough, check if the dough is sticking to the surface below. Add a few sprinkles of flour if necessary to keep the dough from sticking. Place on to a 9-inch pie plate, lining up the fold with the center of the pan. Gently unfold and press down to line the pie dish with the dough.

This recipe makes 1 crust. If making a pie with a bottom and top crust, double this recipe and form two discs of dough instead of one.

1. http://simplyrecipes.com/recipes/all_butter_crust_for_sweet_and_savory_pies_pate_brisee/