Potpie Crust

In a food processor, combine the flour, salt and sugar and pulse until combined, about 5 pulses. Add the butter and process until the mixture resembles coarse meal, about 10 pulses. Add 3 Tbs. of the ice water and pulse 2 or 3 more times. The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more water 1 tsp. at a time, pulsing twice after each addition.

Turn the dough out onto a work surface, divide into 4 equal pieces and shape each into a disk. Wrap the disks separately with plastic wrap and refrigerate for at least 2 hours or up to overnight.

On a lightly floured sheet of parchment paper, roll out each dough disk into a 6-inch round. Refrigerate until ready to use as directed in your recipe. Makes enough dough for 4 potpies.