Name: Pastry Dough
Cook time: 10 min
Total time: 1 3/4 hr
Yield: Makes enough for 1 (9-inch) double-crust pie
Ingredients: 2 1/2 cups all-purpose flour; 2 sticks cold unsalted butter, cut into 1/2-inch cubes; 1/2 teaspoon salt; 7 to 9 tablespoons ice water

This supple homemade dough rolls beautifully into a solid base and laces into a pretty lattice top.

Cooks notes:

•For a single-crust 9-inch pie or 9-to 11-inch tart, halve this recipe (drizzle in 2 to 3 tablespoons water). Divide dough into 4 portions before smearing; form into 1 disk (not 2).
•Dough can be chilled 2 days or frozen, wrapped well, 3 months.

Recipe notes

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