Yield: 1 doublecrus
|2 cups||All purpose flour|
|10 tablespoons||(1 1/4 sticks) chilled unsalted butter, cut into small pieces|
|¼ cup||Ice water|
|1 large||Egg yolk|
Sift flour and salt into large bowl. Add butter and rub with fingertips until mixture is size of large peas. Stir wa. ter, sugar and yolk in small cup until sugar dissolves. Add to flour mixture and toss with fingertips until dough begins to come together. Gather dough into ball. Wrap in plastic and refrigerate at least 1 hour.
(Pie crust dough can be prepared 1 day ahead.) Bon Appetit/August/89 Scanned & fixed by Di and Gary