Double Crust Butter Pie Dough

• 2 Cups all purpose flour
• 4 Tablespoons sugar
  
• 1/2 teaspoon kosher salt
• 8 ounces unsalted butter
• ice water, to incorporate

Cube butter evenly and freeze. Place all dry ingredients in the bowl of a Kitchen-Aid. When butter is frozen, use paddle attachment with mixer on the very lowest setting, and drop butter in a few pieces at a time. Stay close by. Put ice and cold water in a measuring cup. When the chunks of butter are slightly larger than pea size, dribble in the ice water until dough does not appear dry and JUST begins to come together. Turn the dough out onto a dry surface and push together with the heel of your hand. Try not to knead or overwork the dough, you want it to come together so you can roll it out.

This dough can be used right away! (***THIS IS THE BEST THING ABOUT IT***) This amount makes enough for a top and a bottom. If you are not going to use it right away, double wrap it in plastic and refrigerate for 3 days or freeze for up to a month.