Piecrust From Scratch - cooking recipe

Ingredients

2 1/2 cup all-purpose flour
1 tsp. granulated sugar
3/4 tsp. salt
1 cup (2 sticks) very cold butter, cut into cubes
6 Tbsp. ice water
1 Tbsp. heavy cream
1 to 2 tsp. coarse sanding sugar

Preparation

1. In food processor, pulse flour, granulated sugar and salt until combined. Add butter and pulse until small bits. Add ice water 1 Tbsp. at a time, pulsing 3 times between additions in 1 sec. bursts or until dough holds together when pressed between fingers.

2. Cover work surface with 2 lg. pieces plastic wrap, overlapping to make a cross shape. Pour half of dough into center of plastic wrap; use wrap to help press and shape dough into ball, then press firmly into round disk. Wrap tightly and refrigerate at least 30 min. Repeat with two more pieces of plastic wrap and remaining dough.

3. Remove 1 dough disk from refrigerator. Let stand at room temperature 2 to 3 min to prevent cracking. Roll out dough to 12-in., lightly flouring to prevent sticking. Repeat with other disk. Before baking, brush crust with heavy cream and sprinkle with sanding sugar.