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1 Make The Crust Dough. In A Food Processor, Pulse The Flour, Sugar, And Salt, Until Well Mixed. Add The Cubed Butter, And Pulse 8 Times. The Butter Should Still Be The Size Of Peas In The Mixture. Slowly Add The Ice Water, A Tablespoon Or Two At A Time, Pulsing After Each Addition, Until The Dough Just Begins To Clump. Turn Out Onto A Clean Surface. Use Your Clean Hands To Form Into A Disc. Do Not Over-Knead. Work The Dough Only Enough To Bring It Barely Together Into A Disk. Sprinkle With A Little Flour On All Sides, Wrap With Plastic, And Place Into The Refrigerator To Chill For An Hour. (See Our Pate Brisee Recipe For More Detailed Instruction If You Are New To Making Crusts.) 2 Preheat The Oven With The Rack In The Middle Position To 425
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