PERFECT PIECRUST (DOUBLE-CRUST PASTRY DOUGH)

By sandiB2010

Ingredients

• 2 1/2 cups all-purpose flour, plus extra for work surface
• 2 tablespoons granulated sugar
• 1 teaspoon kosher or sea salt
• 18 tablespoons (2 1/4 sticks) chilled unsalted butter, cut into small cubes
• 6 –8 tablespoons ice water

Preparation

Step 1

In a medium-size bowl, whisk together flour, sugar,
and salt until well combined.

Sprinkle butter over flour mixture, and use your
fingers to work it in (rub your thumb against your
fingertips, smearing the butter as you do). Stop
when the mixture looks like cornmeal, with some
pea-size bits of butter remaining.

Sprinkle 6 tablespoons ice water on top, and stir
with a fork until dough begins to come together. If
needed, add more ice water, a tablespoon at a time.

Turn out onto a lightly floured surface and knead
three times, or just enough to make a cohesive
dough — don’t overmix!

Gather into a ball; then divide into two pieces, one
slightly larger than the other. Press each piece into a
disk and wrap in plastic.

Refrigerate 30 minutes.