Pie Crust

This recipe yields enough flaky pastry for two single-crust pies or a double-curst pie with enough left over for cutout garnishes.  You can freeze the any extra dough for up to 2 weeks.  I find this dough works best if its made the night before and refrigerated. 

Ingredients

• 3 cups all-purpose flour, preferable unbleached
  
• 1 teaspoon salt
  
• 2 teaspoons granulated sugar
  
• 1 cup (2 sticks) cold unsalted butter.
  
• 1/2 cup ice water
  

To mix the pastry combine the flour, salt and sugar in the work bowl.  Mix the dry incredients till uniform.  Add the butter into the dry ingredients cut into small cubes. Turn on the mixer only sparingly to mix in the butter. Sprinkle the water over the mixture and turn on the mixer until a dough forms that is crumbly but not dry.  

Variations

BROWN SUGAR CRUST - Substituted brown sugar for the granulated and add 1/2 teaspoon ground cinnamon along with the salt. 

CHOCOLATE CRUST - Whenever a chocolate crust seems compatible with the filling, add 1/4 cusp powdered coacoa to the flour.