Homemade Basics: Perfect Pie Crust

For about 15 years, I've been making pies, and it's taken me just as long to perfect a no-fail pie crust. I know pie crust can be intimidating, much like biscuits — if you don't make them regularly, they never turn out the same. I, for one, can't make biscuits to save my life, unlike my grandmother, whose biscuits are legendary! I'm determined to master fluffy biscuits one day, so if you have a recipe, please send it my way via my Contacts Page!

But back to pie crust! This recipe is consistently excellent, even if I go six months without baking a pie. I'm excited to share it with a friend this weekend for our "pie date." I'm still deciding what kind of pie to make, but I'm leaning towards chocolate. I'll be sure to share my choice with you all!

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.