- SERVINGS: ENOUGH DOUGH FOR SIX 4-INCH DOUBLE-CRUSTED POTPIES OR TWO 9-INCH TART SHELLS
- 2 cups all-purpose flour
- 3/4 teaspoon salt
- 1 stick plus 2 tablespoons (5 ounces) cold unsalted butter, cut into tablespoons
- 1 large egg yolk
- 1/4 cup ice water
- In a food processor, pulse the flour with the salt. Add the butter and pulse until the mixture resembles coarse meal. In a small bowl, whisk the egg yolk with the water. With the machine on, slowly add the egg mixture and process until the dough just comes together.
- Turn the dough out onto a work surface and gather it together. Gently knead the dough 3 times, then form it into an 8-inch log or 2 disks. Wrap the dough in plastic and refrigerate for at least 1 hour or overnight.
Make AheadThe dough can be frozen for up to 1 month.