Best All Purpose Pie Crust (dj/ws)

INGREDIENTS

INSTRUCTIONS

To make by hand, combine the flour, salt, and sugar, if using, in a
large bowl. Work the butter into the flour with a knife, pastry
cutter, or your fingers until the mixture resembles coarse meal.
Sprinkle the ice water onto the crumbly dough and, with your hands,
push the dough from the sides to the middle of the bowl to form a  ball
that holds together. Transfer to a work surface. Cut the dough  in
half, place half on top of the other, and press down. Repeat the
cutting and pressing steps three or four times until all of the water
is incorporated into the dough and it clings together.  On a floured
surface, gently flatten the ball of dough with a rolling  pin. Starting
from the center, roll the dough into a circle about an  inch larger
than the diameter of the pie pan. Lift the dough into the  pan. Fold
the edges under and crimp with your fingers or a fork.  To make in a
food processor, cut the butter into 1inch pieces and  place them in the
bowl of the food processor. Add the flour, salt,  and sugar. Process
until all of the ingredients are incorporated.  With the processor on,
add the water a tablespoon at a time until the  dough begins to clump
but is still crumbly. Continue to drizzle a  little water and pulse the
food processor, stopping to test the dough  with your fingertips to see
if it is moist enough to hold together.  When you can gather the dough
into a ball, remove it from the  processor, place it on a lightly
floured surface, and roll out and  fit into the pan as above.  Yield:
one 10 inch single pie crust (for a twocrust pie, double the
quantities)  CHEF DU JOUR WYNELLE STEIN SHOW# DJ9511  Copyright, 1997,
Vegetable Kingdom, Inc., Moosewood Restaurant Book of  Desserts,
Clarkson N. Potter, Inc., All rights reserved.  Busted and entered for
you by: Bill Webster  Converted by MM_Buster v2.0m.  Converted by
MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3435
Calories From Fat: 866
Total Fat: 98.8g
Cholesterol: 244mg
Sodium: 1193.9mg
Potassium: 841.9mg
Carbohydrates: 555.2g
Fiber: 18.6g
Sugar: 32.3g
Protein: 72g