Williams-Sonoma Pie Crust (for a double crust pie)

This pie crust is so deliciously superior to any other pie crust I've ever had. I should just delete the other pie crust recipe I have from off this blog, but I think it is nice to keep just in case you don't have the 2 sticks of butter called for in this recipe. I just feel like the other recipe doesn't yield you enough dough for a double crust pie, and my border ends up looking weird because of this lack of dough. This crust was perfect (although my boarder still looks weird, but now I only have my lame skills to blame)!

You will need:

- 2 1/2 cups (390 g) all-purpose flour
- 1 tsp. salt
- 1 Tbs. sugar
- 16 Tbs. (2 sticks, or 250 g.) cold, unsalted butter, cut into 1/2 inch pieces
- 1/3 to 1/2 cup ice water

Directions:

In a food processor combine the flour, salt and sugar. Add the butter and pulse until pea sized crumbs form, 10 to 15 pulses. Add the 1/3 cup ice water and pulse twice. The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more water 1 Tbs. at a time, pulsing twice after each addition.

Turn the dough out onto a work surface, divide in half and shape each half into a disk. Wrap separately with plastic wrap and refrigerate for at least 1 hour or up to overnight.

On a floured work surface, roll out each dough disk into a 12-inch round about 1/8 inch thick. Brush off the excess flour. Transfer the dough rounds to a baking sheet (a pizza stone works better if you have one), placing parchment paper between the rounds. Cover with plastic wrap and refrigerate for 30 minutes.

Transfer 1 dough round to a 9-inch pie dish, gently press into the dish and refrigerate while preparing the filling.

Once filled, cover pie with second dough round and trim the edges, leaving a 1/2 inch overhang. Tuck the top crust under the edge of the bottom crust and press to seal. Cut slits to vent, and lightly brush the crust with egg yolk mixture.

Bake pie according to filling directions, or-
20 minutes at 425, then reduce temp to 350 for 55 to 60 minutes more, until the filling juices bubble thickly and the crust is golden. Cover the edges of the crust with tin foil if they start to brown too quickly.