Reduced-Butter Pie Pastry

Place flour, sugar and salt in a food processor; pulse to mix. With the machine running, add oil in a thin stream; stop the machine when all the oil has been added. Scatter butter over the dry ingredients. Pulse 6 or 7 times, breaking the butter into small bits. Sprinkle 4 tablespoons water over the mixture. Pulse again until the pastry starts to resemble damp, clumpy sand; don't over-process. Press some of the pastry between your fingers: it should hold together easily. If it doesn't, add a little more water.

Transfer the dough to your work surface and gather it together in a ball. Knead twice to distribute the butter. Place the dough on a large sheet of plastic wrap and flatten into a 34-inch-thick disk; pinch the edge together if it cracks. Wrap in the plastic and refrigerate for 45 to 60 minutes before rolling.