Makes 2 disks (for one 9-inch pie with a top and bottom crust
or two single-crust pies)
From Besh Big Easy
No pie dough has stood the test of time in our kitchens as well as this one. I am proud to pass it along, with just one caveat: do not overwork the dough! I always make enough for two crusts, freezing one disk if I don't need it right away. When I want to use the frozen dough, I just thaw it in the refrigerator over night.
2 cups all-purpose flour, plus more for dusting
2 teaspoons granulated sugar
1/2 teaspoon salt
14 tablespoons cold butter, diced, plus more for buttering the pan
About 1/2 cup ice water
1. Whisk togeth the fliur, sugar, and salt in a large bowl. Cut the butter in the flour with 2 knives until it resembles cornmeal. Sprinkle in ice water as needed (up to 8 tablespoons) to help the dough come together.
2.Gather into two balls, press into round, flat disks, and wrap each one well in plastic wrap. Refrigerate 30 minutes or freeze for later use.