Pastry Dough

Name: Pastry Dough
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 1 pie crust
Ingredients: 1 1/4 cups all-purpose flour; 1/2 cup unsalted butter; 1 tablespoon sugar; 1/4 teaspoon salt; 3 -5 tablespoons ice water

Submitted by mejese313

"Basic is best when it comes to piecrust. There’s no need to fiddle with this multipurpose flaky pastry. MAKES ENOUGH FOR 1 (9-INCH) SINGLE-CRUST PIE OR 1 (9- TO 11-INCH) TART SHELL http://www.gourmet.com"

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photo by mejese313

Ready In:: 1hr 10mins
Ingredients:: 5
Yields:: 1 pie crust

ingredients

1 ¹⁄₄ cups all-purpose flour
¹⁄₂ cup unsalted butter
1 tablespoon sugar
¹⁄₄ teaspoon salt
3 -5 tablespoons ice water

directions

Blend together flour, butter, sugar, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle 3 tablespoons 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 tablespoon at a time, stirring (or pulsing) until incorporated. Do not overwork dough, or pastry will be tough.
Gather all dough together with pastry scraper. Press into a ball, then flatten into a 5-inch disk.
Wrap dough in plastic wrap and chill until firm, at least 1 hour.
If you’re making two desserts that call for this pastry dough, you can make a double batch.
Pastry dough can be chilled up to 2 days or frozen, wrapped well, up to 3 months.