Homemade Pie Crust
This recipe makes a top and bottom crust for an 8- or 9-inch pie. First, blend 2 cups all-purpose flour, ½ teaspoon superfine sugar and a pinch of salt in a bowl or in a food processor. Add 1 ½ sticks cold unsalted butter, cut into pieces, and work it into the flour with a pastry cutter or two knives, or the metal blade of the processor. In any case, do not use your hands. Combine until the mixture looks like bread crumbs. Add 2 tablespoons water, a little at a time, and blend with a fork or pulse the processor until the dough just comes together. Do not overmix!
If you are using the food processor, add water until the dough forms little pearl shapes. Then turn the dough out on a double thickness of plastic wrap. Gather the ends of the wrap and twist like a towel until the dough is formed into a ball. This way you never touch the dough with your hands. Divide form into two flattened balls, and refrigerate until chilled. You can make this crust 2 days ahead of time if you know you’ll be pushed for time. Just wrap with plastic and refrigerate. This dough will also keep for several weeks in the freezer.