Pie Crust from "Rustic Fruit Desserts"

Makes four 9" pie shells:

- 5 cups all purpose flour
- 3 T granulated sugar
- 1 and a half tsp. fine sea salt
- 2 cups (1 lb.) cold butter
- 1 cup ice water, more as needed
-2 T freshly squeezed lemon juice

Put the flour, sugar and salt in a bowl and stir to combine, then put the bowl in the freezer for 10 minutes.

Cut the butter into 1 inch cubes, then add it to the flour mixture and toss to evenly coat. Cut the butter into the flour mixture using a pastry blender, food processor, electric mixer, or your hands; just until the mix becomes coarse and crumbly and the butter is the size of peas.

Stir the water and lemon juice together, then drizzle over the dry ingredients, 1/3 cup at a time, toss with a fork to distribute the liquid. The pastry will be shaggy but should hold together when squeezed in the palm of your hand; if not, add an additional teaspoon or two of ice water.

Dump pastry onto a lightly floured work surface and press down on the dough, folding it over itself a few times. Don't handle too much. Divide pastry into 4 equal parts, and shape each into a disk 1" thick. Wrap each and chill for an hour.

Roll out the dough using the smallest amount of flour possible; begin in center of disk and roll outward, turning every few strokes to shape a circle and prevent dough from sticking. Flip it over and roll from the other side too. Roll dough out a little larger than the pan, then trim off any excess. Once dough is in the pan, chill to let it rest for 30-60 minutes.

Alice Waters's Pie Crust

This recipe makes two 11 inch tarts, or one double crust nine-inch pie. It's easily doubled or halved.

Have measured: 1/2 cup ice cold water

Mix together:
2 cups all purpose unbleached flour
1/2 tsp. salt (if using unsalted butter)

Add:
12 tablespoons (one and one-half stick) cold butter, cut into small (1/4") cubes

Cut or work the butter into the flour with a pastry blender or your fingertips, leaving some of the butter in fairly large, irregular pieces. This will take 1-2 minutes. Pour in three quarters of the water, stirring all the while with a fork until the dough begins to form clumps. Keep adding water if needed. Divide the dough in two, bring each part togethe rinto a ball, and wrap each ball in plastic wrap. Let rest, refrigerated, for one hour or longer.

Rolling out:
If the dough has been in the 'fridge for many hours, take it out to warm a bit (no more than 20 minutes). If it's just been in the 'fridge an hour or two, it's ready to roll out.

Choose a surface that is smooth and cool with plenty of room to roll it out. Flatten the gall with your hands while it's still wrapped. Dust the counter lightly and evenly with flour, dust the top of the dough with flour, tap the dough with the rolling pin to flatten it out even more, and then roll from the center of the dough disk out toward the edge with firm but consistent pressure. Don't roll back and forth, continue to roll out from the center as the disk gets bigger.

Brush off extra flour gently with a flour, fold it in half and then quarters, and ease gently into the pie pan. Fill and bake.