Basic Pie Dough (Pate Brisee)

• Generous 2 cups flour (+ extra for dusting)
• 1 Tbs flavorless oil (sunflower or canola)
• ½ Tsp salt
• ½ cup (1 stick) butter, diced
• 1-2 Tbs ice-cold water

Put the flour into a bowl. Make a well in the middle and add the oil, salt, and butter. Rub the butter into the flour. Moisten with the water to form the dough. Briefly knead the dough by hand; the more quickly, the better. Cover the dough with plastic wrap and let rest in the refrigerator for between 30 minutes and 24 hours. Bring to room temperature before rolling out. On a lightly floured surface, roll it out to a circle 1/8 inch thick and use to line a tart pan, preferable one with a removable base. The dough may also be used to line small round or boat-shaped bans.

To bake the pie crust blind, preheat the oven to 400 degrees F. Line the pie crust with wax paper and dried beans or rice and return the pie crust to the oven for 10-15 minutes, until it is light golden brown and cooked throughout.

Note: Keep the ingredients and utensils as cool as possible. This will help the pie dough to retain a short, crumbly texture.

*We sautéed onions and mushrooms for the pie filling. [Susan, did I miss anything here?]