Pie Crust Dough

Pie Crust Dough

Pie Crust Dough
There are those culinary whizzes who can't bring themselves to use frozen pie crust. This recipe is for those folks. Freeze the dough and use it for anything from pot pie to quiche.
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Makes:
9-inch crust pie

Ingredients
1 1/4 cup all-purpose flour
1 stick (1/2 cup) unsalted butter
1/4 tsp. salt
3 to 5 tbsp. ice water

Methods/steps
Blend together flour, butter, and salt in a bowl with your fingertips or a pastry blender just until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle 3 tbsp. ice water evenly over mixture and gently stir with a fork (or pulse) until incorporated. Squeeze a small handful of dough: If it doesn't hold together, add more ice water, 1/2 tbsp. at a time, stirring (or pulsing) until incorporated. Do not overwork dough, or pastry will be tough. Turn out dough onto a work surface. Divide dough into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather all dough together with pastry scraper. Press into a ball, and then flatten into a 5-inch disk. Wrap dough in plastic wrap and chill until firm, at least 1 hour.
Additional Tips
Ready in 1 1/4 hour

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