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1 Make The Pie Crust Dough. Pulse The Flour And Salt Together In A Food Processor. Add The Chilled Butter Cubes To The Food Processor And Pulse 5 Times. The Dough Should Resemble A Coarse Cornmeal, With Some Pea-Sized Pieces Of Butter. Slowly Add The Chilled Water (Make Sure There Are No Small Ice Cube Bits), Just A Tablespoon At A Time, Pulsing Once After Each Addition, Until The Dough Just Sticks Together When You Press Some Between Your Fingers. Empty The Food Processor, Placing The Dough Mixture On A Clean Surface. Use The Heel Of Your Palm To Shmoosh The Dough Mixture Onto The Table Surface A Few Times. This Action Will Help Flatten And Spread The Butter Between Layers Of Flour, So That The Resulting Dough Will Be Flaky. Once You'Ve Done This A Few (5 Or 6) Times, Use Your Hands To Mold The Dough Into A Disk. Sprinkle The Disk With A Little Flour, Wrap It In Plastic Wrap, And Let It Chill For An Hour, Or Up To 2 Days, Before Rolling Out. 2 To Make The Filling, Heat The Oil Over Medium-High Heat And Saut
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