The trick to a successful pastry dough is to handle it as little as possible and to keep it cool.

　　For 2 pies, you will need to make 2 batches of pastry dough (do not double the recipe).

　　

Ingredients

Makes enough dough for one 9- to 10-inch top-crust pie

　　2 1/4 cups cake flour (not self-rising)

　　1/4 teaspoon salt

　　2 sticks (1 cup) unsalted butter, frozen

　　8 to 10 tablespoons ice water

　　

Step 1

Into a chilled large metal bowl sift together flour and salt. Set a grater in flour bowl and coarsely grate frozen butter into flour, gently lifting and tossing flour to coat butter. Chill mixture 20 minutes. Drizzle 6 tablespoons ice water evenly over mixture and gently stir with a fork until just incorporated. Gently squeeze a small handful of mixture to test for proper texture: It should hold together without crumbling apart. If necessary, add some additional water, 1 tablespoon at a time and stirring until just incorporated, and test mixture again. (If you overwork mixture or add too much water, pastry will be tough.)

　　

Step 2

Turn mixture out onto a lightly floured surface and with floured hands mound into 4 portions. With heel of hand smear each portion once in a forward motion to help distribute fat. Gather dough portions together and form dough, rotating it on work surface, into a disk (dough will not be smooth). Chill dough, wrapped in plastic wrap, at least 2 hours, or until firm, and up to 2 days.