Pie Crust

Serves 2

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

Ingredients

• all-purpose flour
• salt
• granulated sugar
• unsalted butter, cold and cubed
• ice water

Method

1. Whisk flour, salt, and sugar in a large bowl.
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. 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. Divide in half, shape into two disks, wrap in plastic, and refrigerate at least 1 hour (or up to 3 days).
5. Roll out on a lightly floured surface to about 1/8 inch thick before using.