Pie Dough for Hand Pies

Photo: Johnny Miller

This pie dough is perfect for Blueberry-Cream Cheese Hand Pies


  • 2 ½ cups all-purpose flour

  • 1 teaspoon sugar

  • ½ teaspoon fine salt

  • 2 sticks cold unsalted butter, cut into pieces

  • ¼ cup ice water


  1. In a food processor, pulse flour, sugar, and salt. Add butter, pulsing until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Add water, pulsing until dough is crumbly but holds together when squeezed (if necessary add up to 2 tablespoons water). Divide dough into 2 disks, wrap each in plastic, and refrigerate at least 1 hour (or up to 2 days).

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