Perfect Pie Dough
Servings: 2 x 9" pie crusts, enough for one double-crust pie
Ingredients
- 2 3/4 cups
all-purpose flour, plus more for dusting
- 1 teaspoon sugar
- 1/2 teaspoon Kosher salt
- 1 cup (or 2 sticks) cold, unsalted butter, diced into small pieces
- 1/3 to 2/3 cups ice water
Instructions
- In a large mixing bowl, combine flour, sugar, and salt with your fingers or a whisk.
- Add the cold, diced butter and work with fingers until the butter is the texture of small peas. The butter does not have to be too combined – there should still be loose flour.
- Add water and stir with your fingers until it all just holds together in a shaggy mass, and turn out onto countertop.
- Divide dough in half. Shape/press each half into a thick, flat disc about 1/2” thick. Wrap each in plastic wrap and chill in fridge at least 1 hour or overnight.PRO TIP: If you are only making a single-crust pie, such as a pumpkin pie or a small galette, you can freeze the other crust, wrapped, for up to two months.
- Roll out the dough out with a rolling pin until the dough is about two inches wider than the pie pan and about 1/8" thick.
- Proceed according to pie directions.
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
