Prep: 15 minutes

Makes: Pastry for one double-crust, 9-inch pie

8 ounces (about 1 3/4 cup) all-purpose flour such as Gold Medal, plus more for dusting

1 tablespoon sugar

1 1/2 teaspoons Crystal Diamond kosher salt (half as much if iodized)

2 sticks cold unsalted butter cut into 1/2-inch cubes

1/2 cup cold water

1. Smash: Sift flour into a medium bowl. Whisk in sugar and salt. Toss butter cubes with flour. Roughly smash each cube flat — nothing more! Stir in water and knead briefly into a ball.

2. Fold: Transfer to a floured work surface, sprinkle with flour, and roll into a 10-by-15 inch sheet, positioned vertically. Fold top edge down and bottom edge up to meet in the center. Fold left edge to meet right, as though closing a book. Fold top to meet bottom, forming a thick block. Cut the block in half.

3. Roll: Dust with flour and roll one portion into a 13-inch round. Brush off excess flour, drape over a 9-inch pie plate. Trim to a 1 1/4 inch overhang; fold under to create a 3/4 inch border that rests on the rim of the plate. Wrap in plastic and chill 2 to 24 hours. Roll remaining dough into a 13-inch round, rest on a baking sheet, cover with plastic and chill 2 to 24 hours.

4. Plot: Pastry is ready to be filled and baked, or it can be frozen for up to 3 months and thawed in a refrigerator.

Provenance: Adapted from “BraveTart: Iconic American Desserts” by Stella Parks.