Pie crust

RS Activity-tried several pie crusts, this one is my favorite, super flaky!  Yum.

Sur la Table All-Purpose Pie Dough from Teresa Duffy

1 ¼ cups (6 ¼ ounces) unbleached all-purpose flour

1 ½ tsp granulated sugar

½ tsp fine sea salt

4 oz. (1 stick) cold, unsalted butter, cut into ½ inch cubes

3 to 4 tbsp ice water

Place flour, sugar, and salt in the bowl of a food processor or large mixing bowl. By pulsing or using a

pastry blender, cut the butter into the flour until the butter is the size of small peas.

Sprinkle ice water, a tablespoon at a time, over the flour mixture. Pulse or stir mixture until large clumps

form. When enough water has been added to allow the dough to hold together, transfer to a lightly

floured work surface. Gather the dough together to form a ball. Flatten the dough into a disk about 6

inches wide, cover in plastic wrap, and refrigerate for 30 minutes before using. Makes one 9 or 10 inch

pie crust (double this recipe!)