I have the utmost respect for pastry chefs. Pastry dough is so temperamental - can't be too warm, can't be too cold, can't be this and can't be that. Good heavens, can there be clouds in the sky? This is why, when I made this recipe and it actually rolled out nicely and tasted good, I have stuck with it.
Butter Pie Crust Dough
(Bon Appetit, November 2003)
For a double-crust pie, double the ingredients, divide the dough in half, and form two disks.
1 1/4 C all-purpose flour
1/2 T sugar
1/2 tsp salt
1/2 C (1 stick) chilled, unsalted butter, cut into 1/2-inch cubes
3 T (or more) ice water
Blend flour, sugar, and salt in processor. Add butter and cut in, using on/off turns, until coarse meal forms. Add 3 tablespoons water. Using on/off turns, blend just until moist clumps form, adding more water by 1/2 tablespoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; refrigerate 1 hour. (Can be made 2 days ahead. Keep chilled. Soften slightly at room temperature before rolling.)
My list of pie crust don'ts:
- Don't over mix it. You want to see flecks of butter in the dough when you roll it out.
- Don't over handle it. Warm hands are lethal to pastry.
- Don't use anything but really cold butter and ice water.
- Don't stretch it when putting it in the pie plate or over the filling. This causes it to shrink.
- Don't give up!