Flaky Pie Crust

This is my go-to pie dough recipe. The recipe comes from How to Cook Everything by Mark Bittman. I have yet to find a bad recipe in this book. It would be a great addition to your culinary library if you are looking for solid basic recipes.  I like that you can make this in the food processor or if you are in the mood, do it all by hand.  There is something very soothing about cutting the butter into the flour with your fingertips. Go ahead and get dirty!

Flakey Pie Crust
Recipe from How to Cook Everything by Mark Bittman

1 cup plus 2 tablespoons all-purpose flour, plus more for rolling
1/2 teaspoon salt
2 tablespoons sugar
1 egg yolk
8 tablespoons (1 stick) cold unsalted butter, cut into about 8 pieces
3 tablespoons ice water, plus more if necessary

1. Combine the flour, salt, and sugar in a food processor and pulse once or twice. Add the butter and turn on the machine; process until the butter and flour are blended and the mixture looks like cornmeal, about 10 seconds.

2. Put the mixture in a bowl and add the egg yolk and ice water; mix with your hands until you can form the dough into a ball, adding another tablespoon or two of ice water if necessary (if you overdo it and the mixture becomes sodden, add a little more flour). Form into a ball, wrap in plastic, and freeze for 10 minutes or refrigerate for at least 30 minutes. (You can refrigerate the dough for up to a couple of days or freeze, tightly wrapped, for up to a couple of weeks.)

3. Sprinkle a clean countertop with flour, put the dough on it, and sprinkle the top with flour. Use a rolling pin to roll with light pressure from the center out. If the dough is hard, let it rest for a few minutes. If the dough is sticky, add a little flour (if it continues to become sticky, and it's taking you more than a few minutes to roll it out, refrigerate or freeze again). Roll, adding flour and rotating and turning the dough as needed; use ragged edges of dough to repair any tears, adding a drop of water while you press the patch into place.

4. When the diameter of the dough is about 2 inches greater than that of your pie plate, drape the dough over the rolling pin to transfer it into the pie plate. Press the dough firmly into the plate all over. Refrigerate for about an hour before filling (if you're in a hurry, freeze for a half hour or so).

5. Trim the excess dough to about 1/2 inch all around, then tuck it under itself around the edge of the plate. Decorate the edges with a fork or your fingers. Freeze the dough for 10 minutes (or refrigerate it for 30 minutes).

6. When you're ready to bake, either fill it or prick it all over with a fork for prebaking.