By In The Kitchen With Stefano Faita
2 cups all-purpose flour
1 tsp. sugar
1 tsp. salt
3/4 cup butter, cut into small cubes, cold (unsalted)
8 to 9 tbsp. ice water
In a large mixing bowl, combine flour, sugar and salt. Cut the butter into the flour mixture with your fingertips or a pastry blender until mixture resembles coarse meal. Add 8 tbsp. ice water. Stir, adding more water if needed, so ragged dough forms. Alternatively, use food processor to mix pastry dough.
Knead dough gently 1 to 2 turns to form a ball. Cut into 2 pieces. Flatten to shape 2 discs. Wrap in plastic wrap and refrigerate for at least 1 hour before rolling.
Yield: 2 (9-inch) pie shells or 1 covered (9-inch) pie.