Name: Pastry Dough
Cook time: 10 min
Total time: 1 1/4 hr
Yield: Makes enough for 1 (9-inch) single-crust pie or 1 (9- to 11-inch) tart shell
Ingredients: 1 1/4 cups all-purpose flour; 1 stick (1/2 cup) unsalted butter; 1/4 teaspoon salt; 3 to 5 tablespoons ice water; Equipment: a pastry or bench scraper

Basic is best when it comes to piecrust. There's no need to fiddle with this multipurpose flaky pastry.

Cooks' notes:

· If you're making two desserts that call for this pastry dough, you can make a double batch. · Pastry dough can be chilled up to 2 days or frozen, wrapped well, up to 3 months.

Recipe notes

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