Make Ahead and Storage: The tightly wrapped disks of dough can be refrigerated for up to 3 days. Wrapped in plastic and then in aluminum foil, the dough can be frozen for up to 3 months. Thaw overnight in the refrigerator. Why the All-Butter Pie Dough Works: Manipulated properly, four simple ingredients--flour, fat, salt, and water--make a dough that's crisp and tender. The key takeaways: Keep everything cold; don't be afraid to leave the butter in large pieces; and don't overmix. And, come baking time, don't be afraid of the high temperature, which turns this dough into all it can be through the magic of moisture evaporation and steam! To mix the dough in a food processor: I prefer mixing my dough by hand, but it can be made in the food processor. Start by cutting the butter into 3/4-inch cubes instead of 1/2 inch. Toss the butter in the flour to coat before adding both to the food processor, then pulse in 3-second bursts until the pieces of butter are the desired size, depending on whether you want a flaky (walnut size) or mealy (pea size) crust. I find 10 to 15 pulses usually do the trick. Even when using the food processor, it's best to add the water by hand to prevent overmixing.