Double Pie Crust
Makes a double crust for a 10-by-15-inch jelly roll pan.
3 cups all-purpose flour Pinch salt 2 sticks ice-cold butter cut into small pieces (for best result, leave the butter in the freezer overnight)
12 tablespoons ice water
Zest of 1 lemon ½ teaspoon sugar
In a food processor, mix flour, salt and butter (and optional sugar). Pulse three times with three counts per pulse. Add the ice water (and optional lemon zest). Pulse one or two times just until the dough just starts come together and starts to get a little crumbly. Dump the crumbly dough into a bowl and gather the dough into a ball using hands. Do it as fast as you can; try not to overwork the dough. Wrap the dough in plastic wrap and let it set in the refrigerator for 1 hour before using it.
Tip: If a recipe does not call for blind baking, then brush the crust with egg wash and let it completely dry before adding the filling. This way the crust won’t get soggy.