Basic Pie Pastry
Makes 9-inch deep-dish shell
One of the most important steps in making trouble-free pastry is refrigerating the dough before rolling itfor 45 to 60 minutes to firm up the butter. Less than that and it will be sticky; much more and it will get too firm. To prepare enough pastry for a double-crust pie, its best to make two single recipes rather than one large batch of dough in the food processor.
- 1 ⅔ cups unbleached all-purpose flour
- 2 Tbs. sugar
- ½ tsp. salt
- ½ cup (1 stick) very cold unsalted butter, cut into ¼-inch pieces
- 4 ½ Tbs. ice-cold water