From A Holiday Pie Party
Recipes, photos, and videos by chef/photographer Judy Doherty

 

 

1 scant cup pastry flour
Pinch salt
¾ stick cold unsalted butter (dairy or *plant-based)
3 tablespoons plus 1 teaspoon ice water

In a small bowl, whisk together the flour and salt. Cut the butter into the flour and mix by hand until you have pea-sized pieces of butter in the flour. Sprinkle in the cold water and mix until the dough just comes together in a ball. Flatten the ball and place it back into the bowl. Cover and refrigerate for at least 30 minutes before continuing (or longer, if you want to roll out the dough later).

Once the dough has chilled, transfer it to a well-floured work surface and let it rest for 10-15 minutes. Lightly dust the top of the dough and the rolling pin with flour, then gently roll the dough into a circle that is about ⅛-inch thick and at least 12 inches in diameter. Carefully roll the disk onto your rolling pin and transfer it to the pie plate. Gently press the dough into the pie plate without stretching it, then use kitchen shears or a knife to trim off any excess pastry, leaving a 1-inch border of crust around the edges of the pie plate. Carefully lift and fold the outer ½-inch edges of the crust back under itself, pinching the crust gently to sculpt an upstanding ridge. Use your fingers to crimp the dough to make a scalloped edge. Chill pie crust for at least 15 minutes before continuing with your recipe.