INGREDIENTS
· 1 1/4 cups all-purpose flour (spooned and leveled), plus more
for rolling dough
· 1/2 teaspoon salt
· 1/2 teaspoon sugar
· 8 tablespoons (1 stick) cold unsalted butter, cut into pieces
· 2 tablespoons ice water, plus 2 more, if needed
DIRECTIONS
1. In a food processor, pulse flour, salt, and sugar several times
to combine. Add butter. Pulse until mixture resembles coarse meal, with just a
few pea-size pieces remaining.
2. Sprinkle with 2 tablespoons ice water. Pulse until dough is
crumbly but holds together when squeezed with fingers (if needed, add up to 2
tablespoons more ice water, 1 tablespoon at a time). Do not overprocess.
3. Turn dough out onto a work surface; form dough into a
3/4-inch-thick disk. Wrap tightly in plastic, and refrigerate until firm, at
least 1 hour.
4. Before baking, unwrap dough; place on a large piece of floured
waxed paper. Roll dough to a 14-inch round. Using paper, lift and wrap dough
around rolling pin (discarding paper); carefully unroll over a 9-inch pie
plate. Gently fit into bottom and up sides of plate.
5. Trim overhang to 1 inch; fold overhang under itself. Pinch
between thumb and forefinger to make a uniform edge around the rim. Crimp edge;
refrigerate until chilled, about 1 hour.
