All-Butter Pie Dough Recipe

Pulse flour butter and salt in a food processor until you have flour-covered pea-sized pieces about 15 quick pulses. Add water and process until all flour is dampened and dough clumps and almost comes together.

Crisscross 2 long pieces of plastic wrap to form an X and dust with flour. Dump dough into the center and wrap pressing dough into a 4-inch disk. Smooth wrapped surface with a rolling pin; flip and repeat.

Chill at least 4 hours or preferably overnight or slip into a zip-top plastic freezer bag and freeze up to 3 months. Thaw overnight in fridge before using.