Recipe Courtesy of Emeril Lagasse

ESSENCE OF EMERIL SHOW#EE0039

2 1/4 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon sugar
10 tablespoons chilled butter, lard or shortening, cut in small pieces
4 1/2 tablespoons ice water

Combine flour and salt in a medium bowl. Add butter or lard and cut into flour using your fingers, a pastry blender or 2 knives, until mixture resembles coarse crumbs.

Stir in water with a fork, 1 tablespoon at a time and work in with your hands until dough is just moist enough to come together in a smooth ball. You may not need to use all the water. Be careful not to overwork or dough will be tough. If you're making 2 crusts, cut in half and shape each half into a flattened round. Wrap dough in plastic wrap and refrigerate for at least 20 minutes.

Remove 1 round of dough from refrigerator and place on a lightly floured surface. Roll into a circle about 14 inches across and 1/8 inch thick. Gently fold dough in half, then in half again so that you can lift it without tearing, and unfold it into a 9 inch pie or tart pan. Crimp edges or pinch in a decorative border. Fill and bake as directed in recipe. Dough may be prepared up to 2 days in advance and refrigerated, or frozen.

Yield: 2 9 inch crusts