Ingredients

Makes single crust for 9-inch pie

　　1 1/4 cups all-purpose flour

　　1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch pieces

　　1/4 teaspoon salt

　　3 to 5 tablespoons ice water

　　

Step 1

Blend together the flour, butter, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until the mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle 3 tablespoons ice water evenly over the mixture and gently stir with a fork (or pulse in processor) until incorporated. Squeeze a small handful. If it doesn’t hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until incorporated, then test again. Do not overwork dough or pastry will be tough.

　　

Step 2

Turn out the dough onto a lightly floured surface and divide into 4 portions. With the heel of your hand, smear each portion once or twice in a forward motion to help distribute the fat. Gather the dough together, with a pastry scraper if you have one, and press into a 5-inch disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.

　　The Epicurious Cookbook