You can prepare this pie crust using a food processor. Or just do it with your hands. The success secret is to bring the pastry together as quickly as you can.
If you don’t use a food processor, you have to try not to knead it too much otherwise the heat from your hands will melt the butter. Use your fingertips. Gently work the cubes of butter into the flour and sugar by rubbing your thumbs against your fingers until you get a fine, crumbly texture.
Don’t work the pastry too much or it will become elastic and chewy, not crumbly and short.
It’s actually easier to put all ingredients in your food processor (or a CookExpert) and quickly combine.
What will be your filling? I baked an apple tart: A little bit of apple and pear compote on the crust, then slices of apple and brown sugar sprinkled on top. Baked in the oven for 30 to 40 minutes.