Basic pie crust

Warm gingered chicken stir-fry salad with ginger-soy vinaigrette

Makes one 9-inch crust

The egg enriches this crust, giving it less flakiness but more flavor and body than a typical pie crust.

1 ¼ cups all-purpose flour
½ cup (1 stick) cold unsalted butter, cut into about 6 pieces
¼ teaspoon salt
1 egg

Preheat the oven to 350°F.

Combine the flour, butter, and salt in a food processor. Using an on and off motion, process until the mixture looks like cornmeal. Add the egg; process just until the dough holds together to form a ball.

On a cutting board, flatten the dough between 2 sheets of wax paper. Using a rolling pin, roll outward from the center to form an 11-inch round. Remove the top wax paper covering, turn the dough into a 9-inch pie plate, and remove the second sheet of wax paper.

Use your fingers to press the crust firmly into the sides of the plate. Trim the dough to about ½ inch all around, and then tuck it under itself around the edge of the plate. Crimp the edges with a fork or with your fingers.