Watch

Basic Pie Dough for Apple Pie

Name: Basic Pie Dough for Apple Pie
Yield: Makes 2 disks
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

Recipe photo courtesy of Con Poulos

This recipe makes enough dough for one double-crust pie or two single-crust pies. For more baking help, go to How to Make Apple Pie.

Source: Everyday Food, November 2006

Makes 2 disks

Yield

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

1.
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.
2.
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.
3.
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.

Similar Recipes

Reviews

How would you rate this recipe?

black_diamonds_8

24 NOV, 2016

This pie crust is DEvine! Absolutely DElicious and the best pie crust recipe I've ever used. Flaky, flavorful, and a huge hit with the family this past Thanksgiving. So happy I found this recipe :)
Reply
- tertzrocks
  
  16 JUN, 2018
  
  I just made the dough. I used cake flour and half cup of ice water. Softest dough I have ever felt...granted the butter I used is super too.
- toddeby7019608
  
  12 MAR, 2018
  
  I have used this recipe several times and did not refrigerate the dough and worsks out great! 1/4 ice water.moist & kinda dry. keep chunky clumpy and hand press on wax paper then flip into pie pan. works out great and very yummy!
joywahr

24 DEC, 2017

Everything works perfectly. I might not make the ice water such a wide range - 1/4 to 1/2 cup is pretty wide. I once used 1/2 cup ice water and it was pretty mushy. BUT the key thing is to do exactly as the recipe says - make the discs, they MUST sit in the fridge for at elast 1 hours (allows the magic to happen between the gluten strands. Don't over work the dough. Roll it out cold. And you will have an incredible ie crust everytime.
Reply
valerieste88456

20 NOV, 2016

I have attempted this crust for 3 years with no success. When I take it out of the fridge, it is like a rock and in trying to roll it it splits every which way.Rolls nothing like you show on TV. Any suggestions??
Reply
- jerry112252
  
  7 OCT, 2017
  
  So not the only one with this problem.. lol
MS10894859

24 NOV, 2016

This is my go-to pie crust recipe. It never disappoints!
Reply
dinafox

16 JUN, 2015

I have a question. Why add salt when you have gone to extra trouble to buy unsalted butter?
Reply
- meg.macleod
  
  24 NOV, 2015
  
  You use unsalted butter and add salt so that you can control the amount of salt in the recipe... if you use salted butter you have no idea how much salt the manufacturer put in it.
ilovesams06gma

13 SEP, 2015

how much of the ingredients should you use if you only want to make one ball of dough?
Reply
MS112702038

10 OCT, 2011

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!
Reply

I'm in the mood for:

See Recipes