Homemade Basics: Perfect Pie Crust

Desserts Homemade Basics Pies & Tarts
I have been making pies for about 15 years now, and it has taken me about that long to find a no-fail pie crust recipe.  Pie crust can be very intimidating for most people.  I find it kinda like making biscuits – if you don’t make them on a regular basis, they never turn out the same.  I have no real answer for the biscuit question because for some reason, mine suck no matter what!  My grandmother can make some biscuits – hers are amazing! However, I did not get that gene. Don’t worry – I am determined to be able to make delicious fluffy biscuits and I will not stop until I do!  If you have a biscuit recipe, I would love to try it!  You can e-mail it to me on my Contacts Page. 
 
OK – back to the pie crust!  This recipe always turns out great.  I may not make a pie for (gasp) 6 months or so, but when I do, I use this recipe and it always turns out the same.  I have a pie date with a friend this weekend, and I am so excited to teach her about this recipe.  I am still trying to figure out what type of pie I will make. There are so many choices!  I am really leaning toward chocolate for some reason.  Whatever pie I decide on, I will make sure to share it with you guys!  
 

Ingredients

2 cups all-purpose flour, plus more for rolling
3 tablespoons granulated sugar – if you are making this crust for a savory pie omit the sugar
1/4 teaspoon salt
2 teaspoons lemon zest
3/4 cup (1 1/2 sticks) unsalted butter, well chilled and cut into cubes
1 egg yolk
2-5 tablespoons ice water, plus more if needed

Directions
In the bowl of a food processor combine the flour, sugar, salt and lemon zest.  Pulse the dry mixture twice to combine. Add the butter and pulse until the mixture resembles sand.  Add the egg yolk and 2 tablespoons of water .  Pulse until just combined.  Continue to add water 1 tablespoon at a time while pulsing until a dough ball forms.  Wrap the dough in plastic wrap and refrigerate for at least 1 hour. 

Recipe Source:
Tyler Florence – I printed this recipe out in 2002.  It is not longer available on Food Network.

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