Basic Pie Crust
Makes 1 Nine-inch Crust
Adapted slightly from Everyday Food, November 2008
1 cup all-purpose flour, plus more for rolling
1/2 teaspoon salt
1/2 teaspoon sugar
1 stick cold unsalted butter, cut into pieces
2 to 4 tablespoons ice water
In a food processor, pulse flour, salt and sugar. Add butter and pulse until mixture resembles coarse meal with a few pea-sized pieces of butter remaining. Sprinkle with 2 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons water, 1 tablespoon at a time). Don't overmix.
At this point, Martha recommends turning the dough out onto a large piece of plastic wrap, pressing it into a 1 inch thick disk and refrigerating at least 1 hour. I never do this, and my pies turn out great.
On a well floured surface, roll dough into a 14-inch round with a floured rolling pin. Wrap dough around rolling pin and unroll over a 9-inch pie plate. Gently fit into bottom and up sides of plate. Do not stretch dough.
Using kitchen shears, trim dough to a 1-inch overhang. Fold under itself to form a rim and press to seal. Using thumb and forefinger, crimp rim of crust. Refrigerate until ready to use, up to 1 day.