Pie Crust

• RECIPE
• Basic Short-Crust Pastry
• A recipe for basic short-crust pastry
• TOTAL TIME About 10 minutes, plus chilling
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• INGREDIENTS
• 145 grams all-purpose flour (about 1 cup)
• 1/2 teaspoon kosher salt
• 1 stick cold unsalted butter (1/4 pound), cut in 1/8-inch pieces
• 3 tablespoons ice water

1. 1.
2. Put flour and salt in the bowl of a stand mixer or food processor. Add butter and quickly cut it into flour until mixture resembles coarse meal.
3. 2.
4. Add ice water and mix briefly, about 30 seconds, to form a soft dough. Remove dough, shape into a thick disk, wrap in plastic and refrigerate for at least 2 hours or overnight. Bring to cool room temperature before rolling.
5. 3.
6. To roll, lightly flour dough and counter. Roll out gradually, periodically letting dough rest for a moment before continuing. This makes rolling easier and will keep dough from shrinking back during baking.
7. 4.
8. Roll dough to a thin round approximately 13 inches in diameter, then trim to make a 12-inch circle (refrigerate and save trimmings for patching). Lay dough loosely into a 9 1/2-inch fluted tart pan with removable bottom, letting it relax a bit. Fold overlap back inside to make a double thickness, then press firmly against the pan so the finished edge is slightly higher than the pan. Refrigerate or freeze for an hour before pre-baking.
9. YIELD One 9 and 1/2-inch tart crust

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Taken from www.epicurious.com/recipes/member/views/pie-crust-51880651 (may not work)