Easy Pie Dough

By susanwadle

Ingredients

• 12.5 ounces all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon kosher salt
• 2 1/2 sticks (20 tablespoons) unsalted butter, cut into 1/4-inch pats
• 6 tablespoons cold water

Details

Servings 2
Preparation time 10mins
Cooking time 10mins
Adapted from seriouseats.com

Preparation

Step 1

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.

Makes 2 single crust or 1 double crusted pie

Combine 2/3rds of flour, 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.