The only pie dough recipe you’ll ever need.
This makes enough for two single-crust pies or one double crust pie. For a slightly more tender crust, replace up to 6 tablespoons of butter with vegetable shortening. Pie dough can be frozen for up to 3 months. Thaw in refrigerator before rolling and baking.
Why It Works
- All-butter gives this pie crust extra flavor.
- Combining the flour and butter in two distinct phases creates a dough that is tender and flaky yet extremely easy to roll out.
- 2 1/2 cups (12.5 ounces; 350 grams) all-purpose flour
- 2 tablespoons (25 grams) sugar
- 1 teaspoon (5 grams) kosher salt
- 2 1/2 sticks (10 ounces; 280 grams) unsalted butter, cut into 1/4-inch pats
- 6 tablespoons (3 ounces; 85 milliliters) cold water
- Combine two thirds of flour with sugar and salt in the bowl of a food processor. Pulse twice to incorporate.
- Spread butter chunks evenly over surface.
- Pulse until no dry flour remains and dough just begins to collect in clumps, about 25 short pulses.
- Use a rubber spatula to spread the dough evenly around the bowl of the food processor.
- Sprinkle with remaining flour and pulse until dough is just barely broken up, about 5 short pulses.
- Transfer dough to a large bowl.
- Sprinkle with water then using a rubber spatula, fold and press dough until it comes together into a ball.
- Divide ball in half.
- Form each half into a 4-inch disk.
- Wrap tightly in plastic and refrigerate for at least 2 hours before rolling and baking