Perfect pie dough!

    I love making pies. Apple, berry, you name it! But my favorite or all is peach pie. This crust works great for any pie. You can simply double the recipe for a double crust pie.(that's what I usually do:)) it's simple to make, but, if u have a large food processor, it's tons easier to make it in that than by hand.:) the other thing i love about this dough, is that unlike most pie dough I've seen recipes for, is that u dont have to refrigerate the dough for an hour or two. It's ready to use as soon as your do e kneading it!:) And for those who may have trouble or have forgotten how to make a lattice top, I've included a youtube clip that might help. Enjoy!!!

Adapted from Williams Sonoma

Ingredients:
1 1/4 cups unbleached all-purpose flour
1 Tbs. sugar
1/4 tsp. salt
8 Tbs. (1 stick) cold unsalted butter, cut into 1/4-inch cubes
3 Tbs. very cold water
If you want to go more citrus style, you could add lemon and orange zest to the dough:)

Directions:
To make the dough by hand, in a large bowl, stir together the flour, sugar and salt. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the water and mix with a fork just until the dough pulls together.

To make dough in a food processor: combine the flour, sugar, and salt in the bowl of the food processor. Add the cubed butter and coat it with the flour. Put the cap on the food processor, and either pulse it for 2-3 seconds about 10 times, or let it run for about 10-15 seconds, shaking the processor about halfway through. Basically, when it's all said and done, u need to have a mixture that resembles coarse crumbs:):) (does that make it more clear?) every mixer is different. Now u can pour the flour and butter mixture into a large bowl and add the cold water. Usually I have to end up adding more water than specified, but like I said, everyone's is gonna come out different. Mix the water in with a fork or your hand until it resembles a uniform dough. U don't want it too sticky, but not too dry. (Better to be on the stickier side, though, cause u'll need to add even more flour when ur kneading it. Now that ur done mixing the dough, continue reading the next paragraph.

Transfer the dough to a work surface, pat into a ball and flatten into a disk. (Although many dough recipes call for chilling the dough at this point, this dough should be rolled out immediately for the best results.) Lightly flour the work surface, then flatten the disk with 6 to 8 gentle taps of the rolling pin. Lift the dough and give it a quarter turn. Lightly dust the top of the dough or the rolling pin with flour as needed, then roll out into a round at least 12 inches in diameter and about 1/8 inch thick. (Don't over flour!!!) Makes enough dough for one 9-inch single-crust pie or one 10-inch galette.

To make a double-crust pie: Double the recipe, cut the dough in half and pat each half into a round, flat disk. Roll out one disk into a 12-inch round as directed and line the pan or dish. Press any scraps trimmed from the first round into the bottom of the second disk. Roll out the second dough disk into a round at least 12 inches in diameter and about 1/8 inch thick and refrigerate until ready to use.

To make a lattice top: Double the recipe, cut the dough in half and pat one half into a round, flat disk. Roll out the disk into a 12-inch round as directed and line the pan or dish. Trim the edge of the dough, leaving a 1/2-inch overhang. Press any scraps trimmed from the first round into the bottom of the remaining dough half. Pat the dough into a rectangle and roll out into a rectangular shape about 1/8 inch thick. Trim to cut out a 14-by-11-inch rectangle and refrigerate until ready to use.

Here's the youtube clip!