To make pie dough:
Preheat the oven to 425 degrees F.
In a mixing bowl, mix together the flour and the salt; cut or work the butter into the flour with your fingers or a pastry blender
until you have large pea sized chunks scattered throughout. Alternatively, pulse
the dough in a food processor, or mix in a stand mixer with the paddle attachment on low speed.
Add the ice water slowly while stirring with a fork, or in the food processor
, until just combined. Be careful not to overwork the dough. Divide the dough into 2 disks, flatten and refrigerate each for at least 15 minutes.
Roll out one chilled pie dough to fit a 9-inch pie plate. Reserve the second pie dough
disc for another use. Transfer dough to pie plate, pressing the dough lightly into the plate; trim the edges. Dock the dough with the prongs of a fork evenly over the bottom of the pie plate
. Line the docked dough with aluminum foil and fill with pie weights
or dried beans
Bake the pie crust
until the edges are brown and golden, about 15 minutes Remove from the oven and remove the weights. Return crust to the oven to finish baking for another 5 minutes.
Rustic Pie/Galette Variations:
Almond Apricot: Season the sliced apricots
with almond paste
Spiced-Apple Pear: Season the sliced apples and pears
with cinnamon, nutmeg, and brown sugar
All-Berry: Fill the baked crust with pastry cream
and top with sweetened berries.
Caramelized Onion and Walnut: Caramelize
4 Spanish onions; let cool. Top the dough with grated Gruyere cheese
and spread the onions
and toasted walnuts
over the cheese.