Dough may be chilled up to 1 day.
Recipe information
Total Time
1 1/4 hr
Yield
Makes enough pastry dough for one 9-inch double-crust pie or one 10-inch lattice tart
Ingredients
Preparation
Step 1
Sift together flour, sugar, and salt into a chilled large metal bowl. Set a grater in flour mixture and coarsely grate in frozen butter, gently lifting flour and tossing to coat butter.
Step 2
Drizzle 9 tablespoons ice water evenly over flour mixture and gently stir with a fork until incorporated.
Step 3
Test mixture by gently squeezing a small handful: When it has proper texture, it should hold together without crumbling apart. If necessary, add more ice water, 1 tablespoon at a time, stirring until just incorporated and testing again. (If you overwork mixture or add too much water, pastry will be tough.)
Step 4
Turn out onto a lightly floured surface and with floured heel of your hand smear dough twice with a forward motion to help distribute fat.
Step 5
Gather mixture together to form a dough. (Dough will not be smooth.) Form one third of dough into a disk, then form remaining dough into a larger disk.
Step 6
Chill dough, disks wrapped separately in plastic wrap, 1 hour.
