Prep time: 2 hrs 15 mins | Total time: 2 hrs 15 mins | Yield: 2 9-INCH PIE CRUSTS
I tend to use prepared pie dough in the past. Before this recipe, I never thought of making pie dough from scratch. I didn’t realize how easy it is to make buttery, flaky pie dough at home.
INGREDIENTS
2 sticks (8 oz. or 1 c.) unsalted butter, cut into chunks and kept very cold before using
1 tablespoon sugar
2 ½ c. (315 g.) flour
½ – ¾ c. very cold water
1 teaspoon table salt
HOW TO MAKE ALL-BUTTER REALLY FLAKEY PIE DOUGH
Step 1: Into a large, wide bowl, measure the flour. Stir in the sugar and salt. Add the butter cubes and toss to coat. Into smaller pieces, mash the butter using the first 3 fingers of your hands to just bigger than the size of peas. Alternately, you can use two knives or a strong pastry blender to do this. Then, slightly crumble once the mixture looks sort of even.
Step 2: Using a rubber spatula, whisk in half a cup of water until absorbed and the dough begins to form. Add the rest of the 1/4 cup water if the dough is still dry and crumby. Then, using your hands, bring the dough together until it shapes a soft and almost loose ball.
Step 3: In half, divide the pie dough. Place one half of the pie dough on a plastic sheet and mould it into about a 1-inch thick disk, using the plastic wrap to bring the dough together. Do this for the other half of the dough.
Step 4: Place the dough disks in the fridge and chill for at least 2 hours before using (or keep them in the fridge for up to 1 week or freeze for up to 2 months).
Step 5: Remove from the fridge and immediately roll the dough. Do not let the dough come to room temperature. If using frozen dough, let it thaw in the fridge for about a day before rolling.
Ingredients
- 2 sticks (8 oz. or 1 c.) unsalted butter, cut into chunks and kept very cold before using
- 1 tablespoon sugar
- 2 ½ c. (315 g.) flour
- ½ – ¾ c. very cold water
- 1 teaspoon table salt
Instructions
Step 1: Into a large, wide bowl, measure the flour. Stir in the sugar and salt. Add the butter cubes and toss to coat. Into smaller pieces, mash the butter using the first 3 fingers of your hands to just bigger than the size of peas. Alternately, you can use two knives or a strong pastry blender to do this. Then, slightly crumble once the mixture looks sort of even.
Step 2: Using a rubber spatula, whisk in half a cup of water until absorbed and the dough begins to form. Add the rest of the 1/4 cup water if the dough is still dry and crumby. Then, using your hands, bring the dough together until it shapes a soft and almost loose ball.
Step 3: In half, divide the pie dough. Place one half of the pie dough on a plastic sheet and mould it into about a 1-inch thick disk, using the plastic wrap to bring the dough together. Do this for the other half of the dough.
Step 4: Place the dough disks in the fridge and chill for at least 2 hours before using (or keep them in the fridge for up to 1 week or freeze for up to 2 months).
Step 5: Remove from the fridge and immediately roll the dough. Do not let the dough come to room temperature. If using frozen dough, let it thaw in the fridge for about a day before rolling.
