1 1/4 c all purpose flour
1 1/2 tsp sugar
pinch of salt
1/2 c cubed and chilled butter
pulse until mixture looks like the texture of coarse sand
3 – 6 Tbsp ice water
pulse again
pour mixture onto a piece of plastic wrap and form into the shape of a medallion
let the medallion sit in the fridge for about an hour before rolling it out to make crust
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