Basic pie dough

Originally from my 'pie and tart' Williams-Sonoma book 

-with just a few tweaks ;-)

1 1/4 c. unbleached, all-purpose flour

1 Tbl. sugar (I use up to 3 sometimes, I have made both one with 1Tbl and one with 3Tbl. at the same time and had my family test the best and they like it  the 3 the best, haha. =D )

1/4 tsp. Salt

1/2 c. cold unsalted butter cut into 1/4-inch (6-mm) cubes (It is very important that it is cold)

3 Tbl. Very cold water (you really don't need more, just keep working it until it all comes together)

In a large bowl, stir together the flour, sugar, and salt. Using a pastry cutter, two knives or a fork, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas. Add the water (don't add more then the 3 Tablespoons unless you have added more flour, it will work in perfectly with a little time and patience) and mix with a fork JUST until the dough pulls together.

Transfer the dough to a work surface, pat into a ball, and flatten into a disk. (Although many dough recipes call for chilling the dough at this point, this dough should be rolled out immediately for best results. ) Lightly flour the work surface, then flatten the disk with 6-8 gentle taps of the rolling pin. Life the dough and give it a quarter turn. Lightly dust the top of the dough or the rolling pin with flour as needed (you shouldn't need much), then roll out into a round, at least 12 inches in diameter and about 1/8 inch thick. Makes enough dough for one 9-inch single crust pie or one 10 inch galette.

Pie crust ideas