Basic Short Crust Pastry Dough

1. 1

   Pour the flour into a mound on a countertop. Add salt and sugar; toss well. Work butter into flour with fingertips until it forms pea-sized lumps. Add the water, 2 tablespoons at a time, tossing with your fingers, until dough is crumbly and just starting to come together. You may not need all the water.

2. 2

   Form dough into a mound, then use the heel of your hand to push the dough away from you, flattening out lumps. Repeat.

3. 3

   Shape into two equal disks, wrap in plastic, and refrigerate at least 1 hour.

4. 4

   To Form 2 Crust Pie:.

5. 5

   Place one disk of dough on a floured pastry board; roll into a circle 1/8-inch thick.

6. 6

   Fold circle of dough gently into quarters and transfer to an ungreased 9-inch tart pan.

7. 7

   Unfold and gently push dough into pan. Cover with plastic wrap.

8. 8

   Place second disk of dough on a floured pastry board; roll into a circle 1/8-inch thick. This will be your top crust.

9. 9

   Cut small decorative holes in center of top crust to vent, then carefully transfer to flour-dusted cookie sheet. Cover with plastic wrap.

10. 10

    Refrigerate crusts at least 1 hour or until needed.

* Per serving · 4 servings · Values may vary.

No additional tips available.