Ingrients & Directions
2 c All purpose flour -small pieces
1/2 tb Salt 1/4 c Ice water
10 tb (1 1/4 sticks) chilled 1 tb Sugar
-unsalted butter, cut into 1 lg Egg yolk
Sift flour and salt into large bowl. Add butter and rub with
fingertips until mixture is size of large peas. Stir wa. ter, sugar
and yolk in small cup until sugar dissolves. Add to flour mixture and
toss with fingertips until dough begins to come together. Gather
dough into ball. Wrap in plastic and refrigerate at least 1 hour.
(Pie crust dough can be prepared 1 day ahead.)
Yields
1 doublecrus