Cook’s notes: This is a wonderful recipe I adapted from Williams-Sonoma. I make it with my stand mixer, and it is a lovely crust, very easy to make and delicious.
Yield: makes one single pie crust (9-inch pan) or two mini pie crusts (6-inch pan).
1-1/4 cups unbleached all-purpose flour
1 Tablespoon sugar
1/4 teaspoon kosher salt
8 Tablespoons (1 stick) cold unsalted butter, cut into 1/4-inch cubes
3 Tablespoons very cold water (measure out from a glass of ice water)
Fit a stand mixer with the flat beater (paddle attachment), and stir together the flour, sugar and salt in the mixer bowl. Add the butter cubes and mix on medium-low to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas. Add the water and mix on low speed just until the dough pulls together. Transfer the dough to a work surface, pat into a ball and flatten into a disk. (Although many dough recipes call for chilling the dough at this point, this dough should be rolled out immediately for the best results.)
Lightly flour the work surface, and flatten the disk with 6 to 8 gentle taps of the rolling pin. Lift the dough and give it a quarter turn. (To make two mini pie crusts, divide the dough in half at this point.) Lightly dust the top of the dough or the rolling pin with flour as needed, then roll out into a round of the desired size about 1/8 inch thick.