Basic Pie Dough
Learn how to make perfect flaky pie dough with butter, flour, and ice water. A simple, foolproof recipe for any sweet or savory pie.
Servings 1 Double Crust
Ingredients
- 2 ½ cups all-purpose flour
- 2 tbsp granulated sugar cut to 2 tsp for savory pie crust
- 2 sticks unsalted butter almost room temp and squishable.
- 5 tbsp ice cold water
Instructions
- Add all ingredients (2 ½ cups all-purpose flour, 2 tbsp granulated sugar, 2 sticks unsalted butter, 5 tbsp ice cold water) to a bowl.
- Work the butter and water into the flour and sugar with your hands until the mixture comes together and no longer clings to your fingers.
- Divide dough in half, and flatten halves into disks. Wrap disks separately in plastic; refrigerate at least 1 hour.
Notes
Tips for Storing
- Wrap dough tightly in plastic wrap and store in the refrigerator for up to 3 days.
- Freeze unbaked dough discs for up to 3 months. Thaw overnight in the fridge before using.
- Store baked crusts at room temperature for up to 2 days, covered loosely to maintain crispness.
- If your kitchen is warm, chill your rolling pin before using it to prevent melting the butter.
- Always label and date frozen dough so you can keep track of freshness.
Nutrition
Calories: 2773kcal | Carbohydrates: 243g | Protein: 34g | Fat: 186g | Saturated Fat: 117g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 48g | Trans Fat: 7g | Cholesterol: 486mg | Sodium: 2360mg | Potassium: 389mg | Fiber: 8g | Sugar: 5g | Vitamin A: 5648IU | Calcium: 104mg | Iron: 15mg
