Butter Pie Crust

2 1/2 cups all purpose flour.
1 tablespoon sugar.
3/4 teaspoon salt.
1 cup chilled unsalted butter, cut into 1/2-inch cubes.
6 Tbs ice water.

Instructions

1. Mix flour, sugar, and salt in processor. Add butter; pulse until coarse meal forms. Gradually blend in enough ice water to form moist clumps. Gather dough into ball; divide in half. Form dough into 2 balls; flatten into disks. Wrap each in plastic; chill 2 hours or overnight.

Notes

* I used this recipe for my Thanksgiving pies in 2016. My family & I did not care for the crust, we thought the crust was very hard. I did use margarine instead of butter, that may of been why it was not tender, The website where I got it gave it high reviews and several said the crust was tender.. I'll give it another shot next time using real butter and see if it makes a difference.

3.5.3226

 Image & recipe courtesy of epicurious.com  Look like the original recipe came from Bon Appetit, Nov 2006