Pie Dough

Makes enough for seven 4 1/2-inch tarts or one single-crust 9-inch pie

Use this recipe to make our Pennsylvania Dutch Shoofly Pie and Shaker Lemon Tarts.


  • 1 ¼ cups all-purpose flour

  • ½ teaspoon salt

  • ½ teaspoon sugar

  • ½ cup cold unsalted butter (1 stick), cut into ½-inch pieces

  • 1/4 to 1/2 cup ice water


  1. Pulse flour, salt, and sugar in a food processor. Add butter; pulse until mixture resembles coarse meal. With machine running, add ice water in a slow, steady stream just until dough holds together, no longer than 20 seconds. Wrap in plastic; refrigerate 1 hour or overnight.

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