Basic Pie Dough for Apple Pie
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Everyday Food, November 2006
- Yield Makes enough dough for 1 double-crust pie or 2 single-crust pies
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Ingredients
- 2 1/2 cups all-purpose flour, spooned and leveled
- 1 teaspoon salt
- 1 teaspoon sugar
- 16 tablespoons (2 sticks) cold unsalted butter, cut into pieces
- 1/4 to 1/2 cup ice water
Directions
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In a food processor, combine flour, salt, and sugar; pulse to combine. Add butter; pulse until mixture resembles coarse meal, with just a few pea-size pieces of butter remaining.
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Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed with fingers (if necessary, add up to 1/4 cup more water, 1 tablespoon at a time). To help ensure a flaky crust, do not overprocess.
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Transfer half of dough (still crumbly) onto a piece of plastic wrap. Form dough into a disk 3/4 inch thick; wrap tightly in plastic. Refrigerate until firm, at least 1 hour (and up to 3 days). Repeat with remaining dough. Makes 2 disks.
Cook's Note
Disks can be frozen, tightly wrapped, up to 3 months. Thaw before using.
Amazing pie crust! It was flaky, flavorful and delicious! I doubled the recipe and used the crust for an apple pie, pecan and pumpkin. Thanksgiving was brilliant at our house this year!