Savory Pie Crust

Ingredients

• 1 cup plus 2 tablespoons (about 5 ounces) all-purpose flour, more for rolling
• ½ teaspoon salt
• 8 tablespoons (1 stick) cold unsalted butter, cut into about 8 pieces
• 3 tablespoons ice water, more if necessary

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    446 calories; 23 grams fat; 14 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 50 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 7 grams protein; 61 milligrams cholesterol; 295 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Preparation

1. Combine flour and salt in a food processor and pulse once or twice. Add butter and turn on machine; process until butter and flour are blended and mixture looks like cornmeal, about 10 seconds.
2. Put mixture in a bowl and add 3 tablespoons ice water; mix with your hands until you can form dough into a ball, adding another tablespoon or two of ice water if necessary; if you overdo it and mixture becomes sodden, add a little more flour. Form into a ball, wrap in plastic and freeze for 10 minutes or refrigerate for at least 30 minutes. (You can refrigerate for up to a couple of days or freeze for up to a couple of weeks.)
3. Sprinkle a clean countertop with flour, put dough on it, and sprinkle top with flour. Use a rolling pin to roll with light pressure, from the center out. If dough is hard, let it rest for a few minutes. If dough is sticky, add a little flour; if it continues to become sticky and it is taking you more than a few minutes to roll it out, refrigerate or freeze again.
4. Roll, adding flour and rotating and turning dough as needed; use ragged edges of dough to repair any tears, adding a drop of water while you press patch into place.