Ingredients
1 1/4 cups all purpose flour
1/2 tsp salt
1/2 tsp sugar
1/2 cup (1 stick) cold unsalted butter cut into pieces
2 to 4 tbs ice water
Preparation
In a food process or briefly pulse flour, salt, and sugar. Add butter pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 2 tbs ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary add up to 2 more tbs water, 1 tbs at a time). Don’t overmix. Turn dough out onto a large piece of plastic wrap. Fold plastic over dough, press to shapre into a 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 (dont strech dough). Using kitchen shears, trim dough to a 1-inch overhang. Fold under itself to form a righm, and press to seal. Using thumb and forefinger crimp rim of crust. Refrigerate until ready to use, up to 1 day.
