All-Purpose Pastry

1. 1

   Combine flour, salt and sugar.

2. 2

   Cut in butter with a knife or pastry blender until mixture resembles coarse meal.

3. 3

   Gradually add egg yolks and ice water until a firm ball is formed.

4. 4

   Do not overwork dough.

5. 5

   Seal the dough in plastic wrap and chill for at least 30 minutes before rolling out.

6. 6

   When chilled, roll out to about 1/8 inch thickness on a lightly floured surface 2 inches larger than pan into which it will be fitted.

7. 7

   When fitted into pan, trim edges and finish as directed.

8. 8

   Makes enough for 1 double-crust pie.

9. 9

   (We froze the second crust.)

* Per serving · 4 servings · Values may vary.

No additional tips available.