Foolproof All-butter Single-crust Pie Dough

INGREDIENTS

10tablespoons unsalted butter, chilled, divided

1¼ cups all-purpose flour, divided

1 tablespoon sugar

½ teaspoon table salt

¼ cup ice water, divided

DIRECTIONS

Grate 2tablespoons butter on large holes of a box grater and place in freezer. Cut remaining 8 tablespoons butter into ½-inch cubes.

Pulse ¾ cup flour, sugar and salt in food processor until combined, 2pulses. Add cubed butter and process until homogeneous paste forms, about 30 seconds. Using your hands, carefully break paste into 2-inch chunks and redistribute evenly around processor blade. Add remaining ½ cup flour and pulse until mixture is broken into pieces no larger than 1inch (most pieces will be much smaller), 4to 5 pulses. Transfer mixture to a bowl. Add grated butter and toss until butter pieces are separated and coated with flour.

Sprinkle 2 tablespoons ice water over mixture. Toss with rubber spatula until mixture is evenly moistened. Sprinkle remaining 2 tablespoons ice water over mixture and toss to combine. Press dough with spatula until dough sticks together.

Transfer dough to a sheet of plastic wrap. Draw edges of plastic over dough and press firmly on sides and top to form a compact, fissure-free mass. Wrap in plastic and form into a 5-inch disk. Refrigerate dough for at least 2hours or up to 2 days. Let chilled dough sit on counter to soften slightly, about 10 minutes, before rolling. (Wrapped dough can be frozen for up to 1 month. If frozen, let dough thaw completely on counter before rolling.)