Classic Pie Dough
A reliable all-butter pie dough that bakes up flaky and tender, suitable for both sweet and savory fillings. Keeping the butter cold and handling the dough as little as possible are the two techniques that matter most here. The whole process takes about 15 minutes plus at least an hour of refrigeration.
Equipment
- Mixing Bowl
- Pastry cutter or food processor
- Rolling pin
- Plastic wrap
Ingredients
- 2 ½ cups all-purpose flour preferably unbleached
- 1 teaspoon salt fine sea salt preferred
- 1 tablespoon sugar optional, for sweet pies
- 1 cup unsalted butter very cold, cut into cubes
- 6-8 tablespoons ice water add gradually
Instructions
- In a large mixing bowl, whisk together the flour, salt, and sugar (if using) until combined.
- Add the cubed cold butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
- Gradually drizzle ice water, a tablespoon at a time, over the flour-butter mixture, gently mixing with a fork after each addition. The dough should hold together when you press a small amount in your hand, but should not be sticky.
- Turn the dough out onto a lightly floured surface and knead lightly just until the dough comes together into a disk. Flatten slightly, wrap in plastic wrap, and refrigerate for at least 1 hour before rolling out.
Notes
- For a more tender crust, use cake flour in place of all-purpose flour.
- For a savory pie, consider adding a pinch of herbs like thyme or rosemary to the dough for an added flavor dimension.
Nutrition
Calories: 2811kcalCarbohydrates: 251gProtein: 34gFat: 187gSaturated Fat: 117gPolyunsaturated Fat: 8gMonounsaturated Fat: 48gTrans Fat: 7gCholesterol: 488mgSodium: 2361mgPotassium: 390mgFiber: 8gSugar: 13gVitamin A: 5673IUCalcium: 106mgIron: 15mg
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