Pie Crust

NYT (2 9-inch crusts):

• 300g AP flour
• 1/2 tsp salt
• 20 Tbsp cold butter, cubed
• 4-8 Tbsp ice water

In a food processor, pulse flour and salt, then pulse with butter until you get lima-bean clumps. Add barely enough water so dough can clump together. Gather into 2 plastic-wrapped disks. Rest in fridge for 1 hour to 2 days or freeze. Thaw overnight.

TODO: traditional by-hand method