The Best Basic Pie Crust Ever

In a large bowl, mix together the flour, salt, and sugar. Cut the butter into small pieces using a knife. Then, using a pie cutter or fork, continue cutting the butter into the flour mixture until it resembles pea-sized pieces.

Incorporate the cold water into the mixture. Blend the mixture with your hands until it sticks together just slightly. AVOID OVERMIXING. Excessive mixing will result in the loss of the crust's flakiness. When in doubt, it's preferable to mix less; the rolling pin will complete the process.

Once the dough is just starting to come together (there may still be some loose flour in the bowl), transfer the mixture onto a generously floured countertop. Shape the mixture into a rough ball and slightly flatten it, ensuring there is still some movement between the dough and the countertop. Using a rolling pin, start rolling out the dough, being careful that it doesn't stick too much to the countertop. If it begins to stick, gently lift it and sprinkle more flour underneath. Continue rolling until it is large enough to fit into your pie dish with some overhang or, if making a tart on a baking sheet, roll it out to your desired size, approximately the size of a pie dish.

Transfer to the pie dish or cookie sheet carefully. If it tears or rips, no big deal! Just press it back together in the dish or on the cookie sheet. Rustic pies are the tastiest and prettiest anyway. Once baked, you won't even notice the break.

Add your filling and bake according to your pie's directions.

When I create rustic pies and tarts, they don't have a perfect round shape, they may tear occasionally, but I can quickly fix any tears. The key to success is minimizing the amount of handling of the dough. Unlike bread-making, where kneading is crucial, with pies and tarts, it's best to handle the dough gently to prevent it from becoming tough.

See a fruit galette recipe here.