Basic Pie Dough for Sweet Cherry Pie Recipe

In a food processor, combine flour, salt, and sugar; pulse briefly.

Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with ice water. Pulse until dough is crumbly but holds together when squeezed. Do not overmix.

Divide dough in half, and turn out onto 2 large pieces of plastic wrap. Fold plastic over each portion of dough; press to shape into 2 ¾-inch-thick disks.

Refrigerate for at least 1 hour or up to 3 days until firm.

On a floured piece of parchment paper, roll 1 disk of dough to a 14-inch round. Wrap dough around rolling pin; unroll over a 9-inch pie plate. Gently fit into bottom and sides of plate. Do not stretch dough.

Using kitchen shears, trim dough to a 1-inch overhang all around; refrigerate until ready to use. Reserve and refrigerate remaining disk of dough for top crust.

Use as desired and enjoy.