Pie Dough, Basic (Double or Single Crusts)

By MarieR

Need to chill 2 hours.

Ingredients

• Yield: 1 double-crust pie (whole recipe) or 1 single-crust pie (half recipe)
• Whole recipe
• 4 cups all-purpose flour
• 1/2 cup sugar
• 1/2 teaspoon kosher salt
• 12 tablespoons cold unsalted butter, cut into pieces
• 3/4 cup ice-cold water
• Half recipe
• 2 cups all-purpose flour
• 1/4 cup sugar
• 1/4 teaspoon kosher salt
• 6 tablespoons cold unsalted butter, cut into pieces
• 6 tablespoons ice-cold water

Details

Adapted from tasteofthesouthmagazine.com

Preparation

Step 1

1. In the work bowl of a food processor, pulse together flour, sugar, salt, and any dry additions to pie dough, if desired. Add butter, and pulse until mixture is crumbly, about 1 minute.

2. Combine ice water with any wet additions, if desired. With motor running, slowly add ice water. Continue blending until mixture forms a ball. Flatten dough into 2 disks (1 for half recipe), and wrap tightly in plastic wrap. Refrigerate until firm, approximately 2 hours.