Name: All-Butter Pastry Dough
Cook time: 15 min
Total time: 1 1/4 hr (includes chilling)
Yield: Makes enough for a double-crust 9-inch pie
Ingredients: 2 1/2 cups all-purpose flour; 2 teaspoons sugar; 3/4 teaspoon salt; 2 sticks cold unsalted butter, cut into 1/2-inch cubes; 1/3 cup plus 1 to 4 tablespoons ice water

Buttery, flaky, quick—this dough has it all. See cooks' note, if you need to halve the recipe to make the plum-blackberry streusel pie .

Cooks' notes:

•Dough can be chilled up to 1 day. Let stand at room temperature 20 minutes before rolling out.
•Recipe can be halved if making a single-crust pie. Use a rounded 1/4 teaspoon salt and start with 3 tablespoons water.
•If making both pies in this menu, make 2 separate batches of dough.

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