Basic Pie Dough

This is a slightly more savory dough than the recipe I use for actual pies. Use this one for pot pies etc.

From Williams-Sonoma
Makes one 9-inch round

1 1/4 C unbleached all purpose flour
1 T sugar
Salt
1/2 C cold unsalted butter, cut into 1/4-inch cubes
3 T ice water

In a large bowl, stir together the flour, sugar, and 1/4 t salt. Using a pastry cutter or two knives, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the water 1 T at a time, and mix with a fork just until the dough pulls together.

Transfer the dough to a work surface, pat into a ball, and flatten into a disk. (Although many dough recipes call for chilling the dough at this point, this dough should be rolled out immediately for best results). Lightly flour a work surface, then flatten the disk with 6-8 gentle taps of the rolling pin. Lift the dough and give it a quarter turn. Dust the top of the dough or the rolling pin with flour as needed, then roll, lifting and turning the dough and dusting the surface as needed, into a 12-inch round about 1/8 inch thick.