Basics

Pie Crust

A flaky, buttery double-crust for pies. Makes enough for one 9-inch double-crust pie (or two single crusts).

Instructions

1. 1

   Whisk flour, salt, and sugar in a large bowl.

2. 2

   Cut in cold butter with a pastry cutter or two forks until the mixture looks like coarse meal with pea-sized butter chunks visible.

3. 3

   Drizzle in ice water one tablespoon at a time, mixing with a fork, until the dough just holds together when pinched. Do not overwork.

4. 4

   Divide in half, shape into two disks, wrap in plastic, and refrigerate at least 1 hour (or up to 3 days).

5. 5

   Roll out on a lightly floured surface to about 1/8 inch thick before using.

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