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Basic Pie Dough for Blueberry-Ginger Pie

This reliable buttery dough is a favorite in our test kitchen. To cut down on prep time for your next pie, make a double batch of dough, and stash the surplus in the freezer.

  • Prep:
  • Total Time:
  • Yield: 1 double crust

Source: Everyday Food, July/August 2008


  • 2 1/2 cups all-purpose flour (spooned and leveled), plus more for rolling
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 cup (2 sticks) cold unsalted butter, cut into pieces
  • 1/4 to 1/2 cup ice water


  1. In a food processor, combine flour, salt, and sugar; pulse briefly. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 1/4 cup water, 1 tablespoon at a time). Do not overmix.

  2. Divide dough in half, and turn out onto two large pieces of plastic wrap. Fold plastic over each portion of dough; press to shape into two 3/4-inch-thick disks. Refrigerate until firm, at least 1 hour (and up to 3 days); dough can also be frozen up to 3 months (thaw before using).

Cook's Notes

Adding the correct amount of water to pie dough can be tricky, but here's a fail-safe method: Squeeze a small handful of dough -- if it holds together, it's just right.

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