How to make the best Pie and Tart Crust

This recipe is for a double pie crust. Please note to halve the recipe if you only need a single crust.

Ingredients:

2.5 cups All Purpose Flour
2 heeping Tbls Sugar
1 tsp Salt
1 cup softened Unsalted Butter
1/4 - 1/2 cup Iced Water

Directions:

1. Combine dry ingredients with a whisk in a mixing bowel, being sure to fluff up flour.

2. With clean hands, drop teaspoon sized dollops of butter into and throughout the flour mixture. Then, gently, separate and crumble the butter apart, distributing into the flour as evenly as possible. You should end with a nice crumble, making sure the butter pieces are separated and with no chunks.

3. Place the mixing bowel into a mixer with a dough attachment and start on the lowest setting, stir. Take your water and slowly begin to pour into the center of the flour. Only begin with a little water, then wait to see how it mixes. Proceed to slowly pour in the water just until the dough comes together. Pinch dough, it should be not too dry or crumbly and not wet. Not all the water should need to be used.

4. Separate the dough in two balls and place them in plastic wrap, in the fridge for about 30 minutes. Any longer and the dough will be too hard and need to sit out for some time.