A crucial recipe to have in your repertoire is a pie crust you can count on. I have traveled far and wide and worked at many jobs, and this crust recipe, which I’ve used since I was a kid, has been with me through thick and thin. It makes a buttery, flaky crust, and it’s the only recipe I use for pies, tarts, and galettes. I guarantee you will use this recipe so often, it will become the most tattered and butter-stained page in this book.
Makes enough dough for one 9-inch single crust
1 In a large bowl, stir together the flour, confectioners’ sugar, and salt.
2 Add the butter and rub it into the dry ingredients with your fingers or a pastry blender until the mixture resembles coarse bread crumbs.
3 In a small bowl, mix together the egg yolk and water. Add to the flour mixture.
4 Bring the dough together with your fingers to form a ball. If the dough is too dry, add a little more water, but do so sparingly—you don’t want the dough to be too wet. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to allow the gluten to relax before rolling. (If not using immediately, the dough can be stored in the refrigerator for up to 3 days or frozen for up to 8 weeks.)
5 On a lightly floured work surface, roll out the dough to your desired size, shape, and thickness (a good thickness is ¼ inch). Fit the dough into your pie or tart pan and bake as directed in the recipe.