Basic 3-2-1 Pie Dough

By nlhartman

Classic pie dough. The results depend on how you handle the dough and how far you rub the butter into the flour.
Use these same ingredients to make either flaky or mealy dough.

Ingredients

• 9 oz. all-purpose flour--may use pastry flour
• 6 oz. butter or 12 T., cut into 1/2 inch cubes
• 3 oz. (6 T.) water
• 1 t. salt

Preparation

Step 1

After measuring all ingredients, mix flour and salt together in bowl with a whisk. Chill 10 minutes or until cold.
Cut flour and butter together using your fingertips to rub the flour into the butter.
Remember, for flakier dough, cut the butter into the flour until the chunks of butter are the size of peas, and, for mealy dough, take it farther until the dough resembles cornmeal. Refrigerate butter and flour dough 10 minutes or until chilled.
Pour in the cold water, mixing briefly, but incorporating the water completely with your hands.
Form the dough into two discs, roughly 2 inches thick, and wrap the dough disc in plastic wrap.
Chill the discs completely at least 1 hour.
Note: Discs can be made up to three days in advance or frozen, wrapped and stored in zip-lock bags, for weeks.