I’ve been making a lot of pie lately. Mini blueberry pies on my Breville individual pie maker, mostly. In my attempts to make the perfect mini pies I tried a lot of pie crust dough recipes. None were as good as this one from The Bon Appetit Cookbook. Find an excuse to make pie (do you really need one?!), try this out, and see if you agree.

Butter Pie Crust Dough
*bakes two pie crust disks

2 1/2 cups all purpose flour

1 tablespoon sugar

1 teaspoon salt

1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes

6 tablespoons (or more) ice water

Blend flour, sugar, and salt in a food processor. Add butter; using on/off turns, cut in until mixture resembles coarse meal. Add 6 tablespoons water. Using on/off turns, blend just until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into a ball; divide dough in half. Flatten each piece into a disk. Wrap in plastic and refrigerate one hour.

(Can be prepared 2 days ahead. Keep chilled. Soften slightly at room temperature before rolling out.)