2 c flour
1/2 tsp salt
1 T sugar
12 T butter, cold, diced
1/2 c ice water
Combine flour, salt, and sugar. Cut in cold butter to coarse crumbs. Stir in ice water till just combined. Wrap pastry in plastic and chill for at least one hour before rolling out and using.
Divide dough in half and roll out the dough on a floured pastry cloth. Turn into pie plate; trim and flute edges. You can freeze the pie crust at this point if desired.
Use as is for recipes calling for an unbaked pie shell; fill and bake according to the recipe directions.
For recipes calling for a baked pie shell: prick the crust all over with a fork. Refrigerate until chilled (overnight or 1 hour). Bake at 400 F for 15 minutes or until lightly golden brown. Let cool.
This butter pastry makes enough for two 9-inch pie crusts, one 11×17 baking sheet crust, or 8 4-inch tart shells. This pastry is Ina Garten’s recipe.
