Pie Crust in the Food Processor

When I hurt my arm really badly, I was pretty fond of this no-roll pie crust. Now that my arm is better and I can wield a rolling pin, I'm back to regular crusts. They have a little more substance, so I'm happy for the return. I just got a food processor, though, and I've never used one to make a pie crust. I've seen it done a hundred times on cooking shows, just never had the machinery. Now I do, and my first pie crust turned out amazing. Bonus: It was super easy to get flakes by eliminating all the time and touching that causes the butter to melt. Hoody Hoo.

• 2 1/2 cups flour
• 1 cup butter, cut into cubes
• 1 teaspoon salt
• 1 teaspoon sugar
• 6 tablespoons or more of ice water

1. Freeze the butter cubes for about half an hour.
2. Outfit your food processor with the chopper blade (not the disks).
3. Put the flour, salt and sugar into the food processor and pulse a couple of times.
4. Add the frozen butter cubes and pulse it (this takes me about 10-15 times or so) until the butter bits are about pea sized or smaller.
5. Start adding the ice water 1 tablespoon at a time, pulsing after each addition, until it starts to clump up a bit.
6. Open the lid and pinch some of the dough. If it stays together, it's ready.
7. Dump out onto a cutting board or other surface and knead dough until it's all held together.
8. Divide in half and pat each half into a disk.
9. Cover with plastic wrap and let rest in the refrigerate for an hour.
10. After an hour, roll out dough. This is enough to make a top and bottom crust for a 10-inch pie, 2 bottom crusts for a quiche or tart or to make a nice, thick pot pie crust (top only) in a 9 x 13 inch dish.