This easy pastry and pie dough recipe makes enough for one double-crust pie or two single-crust pies. Use it for apple, pumpkin, pecan or any fruit pie.
2¼ cups all-purpose flour
¾ teaspoons salt12 tablespoons cold unsalted butter, cut into chunks
4 to 5 tablespoons ice water
Mix flour and salt in a large bowl or food processor. Cut in butter using a pastry blender, two knives or by pulsing in the food processor until the butter forms pebble-size pieces with the flour. Add water, 1 tablespoon at a time, until the dough is evenly moist (but not wet) and is just starting to clump together, being careful not to overmix. Divide dough into 2 pieces and pat each into a 5-inch disk. Wrap with plastic and refrigerate for at least 1 hour and up to 2 days. Remove from the refrigerator about 15 minutes before rolling out.
Make Ahead Tip: Refrigerate for up to 2 days.
Serving size: ⅛ double-crust
Per serving: 281 calories; 18 g fat(11 g sat); 1 g fiber; 27 g carbohydrates; 4 g protein; 103 mcg folate; 46 mg cholesterol; 0 g sugars; 0 g added sugars; 533 IU vitamin A; 0 mg vitamin C; 11 mg calcium; 2 mg iron; 221 mg sodium; 43 mg potassium
Nutrition Bonus: Folate (26% daily value)
Carbohydrate Servings: 2
Exchanges: 2 starch, 3 fat