November 03, 2008 12:00 PM

(enough for two 9- or 10-in. single-crust pies or one double-crust pie)

• 2 3/4 cups all-purpose flour

• 1 tbsp. sugar

• 1 1/2 tsp. coarse salt

• 1 cup plus 2 tbsp. cold unsalted butter, cut into 3/4-in. pieces

• 7 tbsp. ice water, plus more if needed

Combine dry ingredients in a food processor or whisk by hand. Add butter and pulse until pieces ranging from coarse crumbs to the size of small peas form, about 10 sec. (or cut in using a pastry blender or your fingertips). Add water and pulse no longer than 30 sec. or mix with a fork, until dough just holds together when pinched. Mixture should be crumbly, not sticky. Knead on clean surface once or twice to incorporate loose bits. Divide into two thick disks, wrap tightly in plastic wrap and refrigerate at least 1 hr. (or overnight). Can be frozen up to 1 month.

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