Pie Crust (3-2-1 Dough)

Ingredients

• 1 lb. 8 oz pastry flour
• 1/2 oz. salt
• 1 lb. COLD butter
• 8 oz. COLD water

Directions

1. Sift the flour and salt on a bench.
2. Cut the butter into the flour using a chef knife.
   a.(**MEALY=pea-sized pieces of fat, FLAKY=walnut-sized pieces of fat**)
3. Transfer the mixture to a bowl. Add the cold water all at once. Mix until just combined.
4. Compact the dough into a large square. Cut in half, layer and compact again. Repeat once more.
5. Divide the dough into four 11-oz. pucks. Wrap and chill.
6. Roll the dough on a floured bench. Brush off flour, line tins.
7. Finish as directed.

Graham Cracker Crust

Ingredients

• 1 1/4 cups graham cracker crumbs
• 5 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar

Directions

1. Preheat oven to 325 degrees Fahrenheit.
2. Toss the graham cracker crumbs, butter, and sugar together thoroughly with a fork. Pour the crumbs into a 9-inch pie plate.
3. Using either the back of a spoon or measuring cup, press the crumbs into an even layer on the bottom and side of the pie plate. Bake until crust is fragrant and beginning to brown, 15 to 18 minutes.

Butter Pie Crust

Ingredients

• 1 1/4 cups unbleached all-purpose flour
• 1 Tbs. sugar
• 1/8 tsp. salt
• 8 Tbs. (1 stick) cold unsalted butter, cut into 1/4-inch cubes**
• 3 Tbs. very cold water

**You can alternatively use shortening, or half shortening half butter, depending on preference.

Directions

1. To make the dough by hand, in a large bowl, stir together the flour, sugar and salt. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the water and mix with a fork just until the dough pulls together.
2. (To make the dough in a stand mixer, fit the mixer with the flat beater, and stir together the flour, sugar and salt in the mixer bowl. Add the butter and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas. Add the water and mix on low speed just until the dough pulls together.)
3. Transfer the dough to a work surface, pat into a ball and flatten into a disk. (Although many dough recipes call for chilling the dough at this point, this dough should be rolled out immediately for the best results.) Lightly flour the work surface, then flatten the disk with 6 to 8 gentle taps of the rolling pin. Lift the dough and give it a quarter turn. Lightly dust the top of the dough or the rolling pin with flour as needed, then roll out into a round at least 12 inches in diameter and about 1/8 inch thick.
4. Use as directed in pie recipe

Double Pie Crust:

• 2 1/2 cups unbleached all-purpose flour
• 2 Tbs. sugar
• 1/4 tsp. salt
• 16 Tbs. (2 sticks) cold unsalted butter, cut into 1/4-inch cubes**
• 6 Tbs. very cold water

Mix as described above, and divide mixture into 2 pieces. Roll out and use as directed in pie recipe.