Pie Crust


		This is the recipe I use for pie dough every single time.
		Pie Crust
		by Martha Stewart - makes 2, 9-inch pie shells
	2 1/2 cups (11 oz.) all-purpose flour 1 teaspoon salt 1 teaspoon sugar optional 1 cup (2 sticks) cold, unsalted butter cut in small cubes 1/4 cup (approximately) ice water
		1. Combine the dry ingredients in a large mixing bowl. Cut in the butter until the mixture resembles coarse meal. 2. Add ice water gradually (you may not need all of it), until the dough holds together without being wet or sticky. Work the dough as little as possible. 3. Place dough on flat surface and divide into two equal portions. Gently, shape each piece onto a flat disk and wrap in wax paper. 4. Refrigerate at least 30 minutes before rolling out. If no use for remaining dough at this time, wrap carefully and freeze. 5. To partially or completely bake unfilled pie shell, preheat oven to 400°. Carefully line the pie shell with aluminum foil, and weight with dry beans or rice. When the pastry begins to color around the edges, remove the foil and weights and continue to bake until light golden color for partially baked shell, deeper amber color for fully baked shell.