All-Butter Pie Crust
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Adapted from “The Gourmet Cookbook” (2004).
2 1/2 cups all-purpose flour
2 sticks (1 cup) cold unsalted CHOICE butter, cut into 1/2-inch cubes
1/2 teaspoon salt
4 to 6 tablespoons ice water
Special equipment: a pastry or bench scraper
Blend together flour, butter, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) until most of mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle evenly with 4 tablespoons ice water and gently stir with a fork (or pulse in food processor) until incorporated. Squeeze a small handful: If it doesn’t hold together, add more ice water, 1 tablespoon at a time, stirring (or pulsing) until incorporated, then test again. (Do not overwork mixture, or pastry will be tough.)
Turn out mixture onto a lightly floured surface and divide into 8 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together with scraper and form into 2 balls, then flatten each into a 5-inch disc. Wrap discs separately in plastic wrap and chill until firm, at least 1 hour.
Cooks’ note: Dough can be chilled up to 1 day. Makes enough for 1 double-crust 9-inch pie.