Classic Pâte Brisée (Pie Crust)

In a medium-sized bowl, combine the flour, salt, and sugar.

Integrate the butter using a fork, pressing until the mixture takes on the appearance of coarse flour.

Slowly incorporate 4 tablespoons of cold water, mixing until the dough begins to form. If the dough seems dry, add more water a teaspoon at a time.

Once combined, shape the dough into a disc, wrap it in plastic, and refrigerate for at least 1 hour.

Place flour, salt, and sugar into the device's bowl.

Add butter, processing for 8 to 10 seconds, or until the mixture resembles coarse flour.

While the machine runs, slowly add the ice water, pulsing, until the dough holds together without being sticky. Be cautious not to over-process, aiming for under 30 seconds.

If needed, add more ice water, 1 tablespoon at a time.

Once combined, form the dough into a disc, wrap in plastic, and chill for at least 1 hour.