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Recipe: Basic Pie Pastry
Similar Categories: Basic, Pie, Pastry
Yield: enough for 1 double-crust pie or crostata
2 cups all-purpose flour, plus more for rolling
3 tablespoons sugar
1/4 teaspoon salt
1 lemon, zested and finely grated
3/4 cup (1 1/2 sticks) cold, unsalted butter, cut into small chunks
1 egg yolk
2 tablespoons ice water, plus more if needed
Combine the flour, sugar, salt, and lemon zest in a large mixing
bowl. Add the butter and mix with a pastry blender or your fingers
until the mixture resembles coarse crumbs. Add the egg yolk and ice
water and work that in with your hands. (Or do the whole thing in a
food processor, pulsing a couple of times to combine the dry
ingredients, then pulsing in the butter, and then the egg.) Check the
consistency of the dough by squeezing a small amount together between
thumb and forefingers: You want there to be just enough moisture to
bind the dough so that it holds together without being too wet or
sticky. If it's still crumbly, add a little more ice water, 1
teaspoon at a time. When you get it to the right consistency, shape
the dough into a disk and wrap it in plastic. Put it in the
refrigerator and chill for at least 30 minutes.
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