Simple Pie Dough Recipe
As I like to say, if you’re going to make a pie crust, you might as well make four (or eight). I usually double or quadruple this recipe, roll out the dough, and save a stack of them in the freezer using my Round Container. That way I’ve always got a pie crust or two ready for any unforseen pie emergencies.
Perfect Multi-Purpose Pie Pastry
This recipe makes two 9″ pie crusts – I usually make one or two double recipes and freeze the dough after rolling out.
Ingredients
2 1/2 cups all-purpose flour
1 cup cold butter, cut into cubes
1 tsp salt
1 tsp sugar
Ice water – up to about 1/4 cup
Directions
- Add flour, salt, and sugar to a food processor fitted with the dough blade. Pluse a few times to mix.
- Add 1/2 the butter, pulse a few times to mix, then add the other half of the butter, and pulse to mix.
- Add some of the ice water and pulse a few times. Add a little more at a time, pulsing in between, until the dough starts to just come together. It will still look crumbly, but if you pinch some with your fingers it will hold together.
Do not add too much water! - Turn the dough out onto a flat surface and separate into two piles. Knead each pile until it forms a disk. Cover with plastic wrap or place in a container with a lid and put in the fridge for an hour.
- On a floured surface, roll out each disk and use or store in a freezer safe container wi(th a layer of parchment to separate each crust) for up to a year.