Basic Short Crust Pastry Dough

Directions

1. 1
   Pour the flour into a mound on a countertop. Add salt and sugar; toss well. Work butter into flour with fingertips until it forms pea-sized lumps. Add the water, 2 tablespoons at a time, tossing with your fingers, until dough is crumbly and just starting to come together. You may not need all the water.
2. 2
   Form dough into a mound, then use the heel of your hand to push the dough away from you, flattening out lumps. Repeat.
3. 3
   Shape into two equal disks, wrap in plastic, and refrigerate at least 1 hour.
4. 4
   To Form 2 Crust Pie:.
5. 5
   Place one disk of dough on a floured pastry board; roll into a circle 1/8-inch thick.
6. 6
   Fold circle of dough gently into quarters and transfer to an ungreased 9-inch tart pan.
7. 7
   Unfold and gently push dough into pan. Cover with plastic wrap.
8. 8
   Place second disk of dough on a floured pastry board; roll into a circle 1/8-inch thick. This will be your top crust.
9. 9
   Cut small decorative holes in center of top crust to vent, then carefully transfer to flour-dusted cookie sheet. Cover with plastic wrap.
10. 10
    Refrigerate crusts at least 1 hour or until needed.