Pie Crust or Tart Shell

• 2 cups all-purpose flour, plus additional as needed
• ¼ cup sugar
• ½

Combine the flour, the sugar, and the salt in a bowl. Mix the butter quickly into the flour by hand or with the paddle attachment of a mixer until the butter is in small crumbly pieces. Add the water and blend together, gathering the mass into a ball. Wrap in plastic wrap and refrigerate (or freeze) until needed.

Place the pastry on a lightly floured table. If the dough is cold and hard