- 2 1/2 cups all-purpose flour
- 1 tsp. salt
- 2 tsp. sugar
- 16 Tbs. (2 sticks) cold unsalted butter, cut into 1/2-inch pieces
- 3 to 4 Tbs. ice water
Turn the dough out onto a work surface, divide into 4 equal pieces and shape each into a disk. Wrap the disks separately with plastic wrap and refrigerate for at least 2 hours or up to overnight.
On a lightly floured sheet of parchment paper, roll out each dough disk into a 6-inch round. Refrigerate until ready to use as directed in your recipe. Makes enough dough for 4 potpies.