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Basic Pie Dough for Apple Pie

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



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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 :)
    • 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.
  • 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??
    • 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!
  • dinafox
    16 JUN, 2015
    I have a question. Why add salt when you have gone to extra trouble to buy unsalted butter?
    • 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?
  • 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!

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