Ingredients
- 1-1/4 cups all-purpose flour plus more for rolling
- 1/2 tsp salt
- 1/2 tsp sugar
- 1/2 cup (1 stick) cold unsalted butter, but into pieces
- 2-4 tablespoons ice water
Preparation
Step 1
In a food processor, briefly pulse flour, salt and sugar. Add butter, pulse until mixture resembles coarse meal, with a few pea-sized pieces of butter remaining. Sprinkle with 2 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons water, 1 tablespoon at a time). Don't overmix).
Turn dough out onto a large piece of plastic wrap. Fold plastic over dough; press to shape into 1-inch-thick disk. Refrigerate until firm, at least 1 hour (or up to 3 days).
On a floured piece of parchment paper, roll dough to a 14-inch round with a floured rolling pin. Wrap dough around rolling pin, discarding paper; unroll over a 9-inch pie plate. Gently fit into bottom and up sides of plate (do not stretch dough).Using kitchen shears, trim dough to a 1-inch overhang. Fold under itself to form a rim and press to seal. Using thumb ad forefinger crimp rim of crust. Refrigerate until ready to use, up to 1 day.