• 7009e68ac85dfa8cc55e46aedb29a8da

Pie Dough

This is a great homemade recipe for pie dough. Use it with any pie recipe.

Prep
Cook
Serves 2people
Ingredients
2 1/2
- cups all-purpose flour, plus extra for rolling
1
- cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into 1/2 inch cubes
1
- teaspoon salt
1
- teaspoon sugar
6
to 8 tbsp ice water
Directions
1.
Put flour, sugar, and salt into the bowl of a food processor and pulse a couple times to mix. Add about half of the butter to the food processor and pulse several times. Then add the rest of the butter and pulse 6 to 8 times until the largest pieces of butter are about the size of large peas.
2.
Sprinkle the mixture with about 1/4 cup of ice water (make sure there are no ice cubes in the water!) and pulse again. Then add more ice water, a tablespoon at a time, pulsing once or twice after each addition until the dough just barely begins to hold together.
3.
Carefully empty the crumbly dough mixture from the food processor on to a clean, dry, flat surface. Gather the mixture in a mound. At this point, if you want, you can do what the French call fraisage: push down with the palm of your hand on the dough crumbles a few times. This will help flatten the pieces of butter into layers which will help your crust be flaky.
4.
Divide the dough mixture into two even-sized mounds. Use your hands to form each one into a disk. Do not over-knead! Kneading develops gluten which will toughen the dough, not something you want in a pastry crust.
5.
If you started with cold butter you should be able to see small chunks of butter speckling the dough. This is a good thing. These small bits of butter will spread out into layers as the crust cooks so you have a flaky crust!
6.
Sprinkle each disk with a little flour, wrap each one in plastic wrap, and refrigerate for one hour or up to 2 days.

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