Conquer the fear of making pastry

(Makes enough for two single pie crusts, one double-crust pie or about 24 tarts)

Grating frozen butter delivers consistent results. Butter produces a tender, flaky pie crust that melts in your mouth. Unsalted butter delivers consistent results, but if you have only salted butter, use it and cut the salt in half.

600 ml (2½ cups) all-purpose flour 2.5 ml (½ teaspoon) fine sea salt 175 ml (¾ cup) frozen unsalted butter 1 egg yolk 15 ml (1 tablespoon) white vinegar 60 to 90 ml (4 to 6 tablespoons) ice water

1. In a large bowl, whisk the flour and salt to combine. Using the large holes of a box grater, grate the frozen butter over the flour. Toss quickly with your hands to distribute the butter.

2. In a small bowl, whisk the egg, vinegar and 60 ml (4 tablespoons) of ice water. Pour the egg mixture over the flour and stir, adding more ice water as needed.

The dough should be a bit ragged but will hold together when squeezed in your fingers.

3. Turn the dough out onto a lightly floured surface and knead briefly until it comes together. Divide the dough in half and form each piece into a disk about 15 cm (6 inches) wide and 5 cm (2 inches) high. Wrap each disk in plastic wrap and refrigerate for at least one hour before rolling and baking according to recipe directions.

4. Properly sealed, pie dough will keep in the refrigerator for up to three days or in the freezer for three months if double wrapped.

To defrost frozen dough, refrigerate overnight or leave at room temperature for a couple of hours.