Nope. Use crisco, not butter. Water will vary depending on room temperature and humidity. (I live in Arizona, and it takes more ice water.) Sugar is not necessary; put a sprinkle in bottom crust before adding filling. Never, ever use a food processor. Simply add Crisco one-half at a time and blend with pastry tool til it looks like small peas. Then, add water. I've been doing this for 50 years and my mother before me.
Nope. Use crisco, not butter. Water will vary depending on room temperature and humidity. (I live in Arizona, and it takes more ice water.) Sugar is not necessary; put a sprinkle in bottom crust before adding filling. Never, ever use a food processor. Simply add Crisco one-half at a time and blend with pastry tool til it looks like small peas. Then, add water. I've been doing this for 50 years and my mother before me.