Basic Short Crust Pastry Dough - cooking recipe

Ingredients

3 cups unbleached all-purpose flour, chilled
1 1/4 teaspoons salt
3 tablespoons sugar
18 sliced tablespoons unsalted butter, chilled
6 -8 tablespoons ice water

Preparation

Pour the flour into a mound on a countertop. Add salt and sugar; toss well. Work butter into flour with fingertips until it forms pea-sized lumps. Add the water, 2 tablespoons at a time, tossing with your fingers, until dough is crumbly and just starting to come together. You may not need all the water.
Form dough into a mound, then use the heel of your hand to push the dough away from you, flattening out lumps. Repeat.
Shape into two equal disks, wrap in plastic, and refrigerate at least 1 hour.
To Form 2 Crust Pie:.
Place one disk of dough on a floured pastry board; roll into a circle 1/8-inch thick.
Fold circle of dough gently into quarters and transfer to an ungreased 9-inch tart pan.
Unfold and gently push dough into pan. Cover with plastic wrap.
Place second disk of dough on a floured pastry board; roll into a circle 1/8-inch thick. This will be your top crust.
Cut small decorative holes in center of top crust to vent, then carefully transfer to flour-dusted cookie sheet. Cover with plastic wrap.
Refrigerate crusts at least 1 hour or until needed.