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A pie made from scratch is always a treat, and it only requires a little extra effort. Our tips will help you achieve a flaky crust and make a great dessert for the holiday table.
What You'll Need
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup (2 sticks) chilled unsalted butter, cut into small pieces
- Ice water
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In a food processor, pulse flour with salt and sugar. Add butter.
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Pulse until mixture resembles coarse meal, with a few pea-size pieces remaining.
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Add 1/4 cup ice water; pulse until dough is crumbly but holds together when squeezed. (If needed, add up to 4 tablespoons more ice water, 1 tablespoon at a time.) Do not overmix.
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Turn out onto a work surface; knead once or twice, until dough comes together.
Divide dough in half, and flatten into disks. Wrap separately in plastic; refrigerate one disk at least one hour or up to three days. To freeze dough, put tightly wrapped disks in a resealable plastic bag. Label with the date, and freeze for up to three months. Defrost the dough overnight in the refrigerator before using.
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