Recipe - Best All Purpose Pie Crust (Djws)

5 One half cup Unbleached white flour
One half teaspoon Salt
2 tablespoon Sugar; (optional)
One half cup Chilled butter
3 tablespoon Ice water; (up to 4)

To make by hand, combine the flour, salt, and sugar, if using, in a
large bowl. Work the butter into the flour with a knife, pastry
cutter, or your fingers until the mixture resembles coarse meal.
Sprinkle the ice water onto the crumbly dough and, with your hands,
push the dough from the sides to the middle of the bowl to form a
ball that holds together. Transfer to a work surface. Cut the dough
in half, place half on top of the other, and press down. Repeat the
cutting and pressing steps three or four times until all of the water
is incorporated into the dough and it clings together.

On a floured surface, gently flatten the ball of dough with a rolling
pin. Starting from the center, roll the dough into a circle about an
inch larger than the diameter of the pie pan. Lift the dough into the
pan. Fold the edges under and crimp with your fingers or a fork.

To make in a food processor, cut the butter into 1inch pieces and
place them in the bowl of the food processor. Add the flour, salt,
and sugar. Process until all of the ingredients are incorporated.
With the processor on, add the water a tablespoon at a time until the
dough begins to clump but is still crumbly. Continue to drizzle a
little water and pulse the food processor, stopping to test the dough
with your fingertips to see if it is moist enough to hold together.

When you can gather the dough into a ball, remove it from the
processor, place it on a lightly floured surface, and roll out and
fit into the pan as above.

Yield: one 10 inch single pie crust (for a twocrust pie, double the
quantities)

CHEF DU JOUR WYNELLE STEIN SHOW# DJ9511

Copyright, 1997, Vegetable Kingdom, Inc., Moosewood Restaurant Book of
Desserts, Clarkson N. Potter, Inc., All rights reserved.

Busted and entered for you by: Bill Webster

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