Make a double batch so that you have a stash in the freezer. There’s nothing better when you’re in the mood to bake a pie, tart, or galette. Defrost it overnight in the refrigerator and the rest is easy.

3 cups (1 lb) all-purpose flour
10 3/4 oz unsalted European-style butter, cold, cut in 1/4–1/2-inch chunks
2 Tbsp granulated sugar
2 tsp salt
1/2–3/4 cup ice water
1 Tbsp lemon juice

By hand:
1. Place the flour, sugar, and salt in a metal or ceramic mixing bowl with high sides. Chill for at least 2 hours, and up to overnight. Blend the cold butter into the chilled ingredients using a pastry blender or by rubbing the chunks of butter with the flour using your fingers. Stop mixing when the texture of the flour changes from silky to mealy; this should only take a few minutes. Don’t worry if a few larger chunks of butter remain.

2. Make a well in the flour mixture and drizzle the lemon juice and 1/2 cup of the ice water in while gently mixing with a fork. Check the moistness of the dough by gathering a small fistful; if it holds together, it’s ready. If it is dry or crumbly, slowly add the remaining 1/4 cup of water, testing the dough by pinching it occasionally.

3. Be careful to add only as much water as it takes to combine the dough into a ball or disk. The exact amount of water you will need depends on a number of circumstances, including the moisture content of the flour, the quality of the butter, and the weather. When it has the proper amount of water, the dough will come together without much effort or deliberate packing. If you need to add more water, make sure the ingredients are still cold.

4. Form the dough into three 12-ounce disks if you are using it for pie crusts, or a rectangle if you plan to make puff pastry. Wrap the dough in plastic and chill for at least 2 hours before rolling and forming.

With an electric stand mixer:
When I make this dough at home, I like to use my 5-quart KitchenAid mixer fitted with the paddle attachment.

1. Once again, chill the bowl and dry ingredients before cutting in the cold, cubed butter. By mixing between speeds 1 and 2 for 1–2 minutes, the silky texture of the flour will become mealy but will still contain some larger chunks of butter. When this happens, reduce the mixer speed to 1 and drizzle in the lemon juice and 1/2 cup of the ice water while the paddle is turning. Check the moistness of the dough and continue as you would by hand, adding enough water for the dough to hold together when you gather a fistful.

2. Form into three disks or one rectangle and chill.

Yields almost 2 lbs of dough, enough for 3 single-crust pies or 3 galettes

From Piper Davis, Co-owner and Cuisine Manager, Grand Central Bakery

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