A step by step tutorial on How to Make the Best Pie Dough with photos, troubleshooting and more.
- 3 cups of all purpose flour
- 1 cup of cold, unsalted butter*
- 1/4 cup of sugar
- 1/2 tsp of salt
- 6–8 tbsp of ice cold water*
- Place the butter in the freezer 15-30 mins before making the crust. Then, get out a glass or bowl and fill with ice water while you get out the remaining ingredients for your crust to make sure the water is nice and cold.
- If you’re using a food processor, add the dry ingredients to the food processor and pulse to combine. If you’re using a fork or pastry cutter or fork, add the dry ingredients to a large bowl and whisk together.
- Cube the cold butter and add it to the dry mixture. Incorporate the butter with a food processor, pastry cutter, or fork until pea-sized crumbs form. If you’re using a food processor, just pulse a few times.
- Add the water, 1 tbsp at a time, until dough pulls together.
- Next, divide the dough in half wrap each half tightly in plastic wrap. Each half will give you one pie crust. If you need both crusts right away, refrigerate for 20 mins (but up to 2 days) before rolling them out. If you only need one, place one half of the dough into a zip-top, freezer-safe bag and freeze for up to 6 months.
- When you’re ready to roll the dough out, let the dough come to room temperature for a few minutes on the counter and roll it out. For a 9-inch pie plate or tart pan, you’ll need a circle that’s about 12-14 inches in diameter.
- Lay crust into pie plate. Refrigerate again for about 15-20 minutes before adding the filling.
- For recipes that call for a cooked pie shell ONLY: bake for 20-25 mins at 375 degrees, with pie weights, rice or beans inside so it doesn’t puff up.
- can sub ghee or coconut oil for the butter. measure it first, and then place in the fridge or freezer for a few minutes to harden.
- can also sub buttermilk for the water.
- You need at least a 7 cup food processor for this to work in a food processor.