25grams| 2 tablespoons Granulated sugar (optional, omit if using for savory pie)
255grams| 1 cup + 2 tablespoon Unsalted butter, cold and cut into 1/4 inch cubes
89grams | 6 tablespoons Ice cold water
In the bowl of a stand mixer fitted with the paddle attachment, combine 140 grams (1 cup) of flour, salt, and sugar and beat on low speed. Add the butter in a small hand full at a time. When all the butter is added, increase the speed to medium-low and mix for 1 minute, until all the butter is well blended, turning like a paste. Lower the speed to low and add the remaining flour and mix just to combine. Drizzle the ice-cold water and mix until incorporated. The dough should feel smooth and tacky but not sticky to the touch.
Check the dough making sure that there are no visible pieces of butter. Mix briefly if necessary.
Divide the dough into half and flatten to 4-inch disc each if using as a double pie crust or pat into a 7-inch disk and wrap in a plastic wrap.
Refrigerate for at least an hour or overnight before using.
The dough can be kept in the fridge for at least three days or in the freezer for 6 months wrapped with heavy-duty aluminum foil then in a freezer bag.