Pie Crust

Easy Pie Crust
from Martha Stewart Living

Makes 2
Prep time-40 minutes
Total time-1 hr., 40 minutes
Shortcut your way to wonderful pies all summer. Prepare the crust ahead, and keep them in the freezer.

2 1/2 C. all purpose flour (I use King Arthur brand flour for this)
1 tsp. salt
1 tsp. sugar
2 sticks chilled unsalted butter, cut into pieces

1-To make the dough for the pie crust, mix 2 1/2 cups all-purpose flour, 1 teaspoon each salt and sugar in a medium-size bowl. Cut the unsalted butter into pieces. With a pastry blender, cut in butter with the dry mixture until it resembles coase meal.

2-Add 4 tablespoons ice water; work with hands until dough just comes together. If dough is still crumbly, add more ice water a tablespoon at a time (up to 4 more tablespoons). Do not overwork. NOTE: We live in a dry climate. It takes more water than they say, do it gingerly but still be prepared to maybe need more than what they say here. You do not want a wet sticky dough, though.

3-Divde dough in half, and flatten halves into disks. Wrap the dough in plastic; refrigerate at least 1 hour.

4-To form the pie shell, roll the dough on a floured surface until you have a thin round. Wrap around rolling pin and carefull unroll over a 9-inch pie plate.

5-Fit gently into bottom and side of plate. Use kitchen shears to cut to a 1-inch overhang; fold under, and seal to form a rim.

6-Crimp rim with fingertips and knuckle. Repeat with remaining crust (or use for the top of a fruit pie). If you wish to freeze at this point, wrap each with plastic, stack, and freeze.

NOTE: leftover rolled pastry can be sprinkled with cinnamon sugar and baked at 400 degrees for about five minutes for a low sugar shortbread type treat.