This no-fail recipe is perfect for all types of sweet pies but works beautifully for lattice pies without ripping or tearing.
Place the flour, sugar and salt into a food processor bowl, fitted with a metal blade. Pulse 2-3 times to combine and distribute the ingredients.
Remove the well-chilled butter cubes from the refrigerator and add them to the food processor bowl. Pulse 6-8 times to cut the butter into the flour mixture. Check that your butter pieces are approximately the size of lima beans before proceeding. If necessary, continue to pulse until your butter pieces are the desired size.
Add five tablespoons* of the ice water to the mixture, one tablespoon at a time, pulsing once after each addition. Once all five tablespoons of water have been added, continue to pulse until the pastry just begins to clump together (an additional 6-8 pulses).
* If working in a humid environment, add 4 tbsp of water and pulse to combine. If dough does not come together, add the additional 1 tbsp and pulse again.