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BASIC PIE DOUGH
from "Everyday Food® magazine"

A good choice for traditional fruit pies like apple or cherry.

Prep Time: 15 minutes
Total Time: 15 minutes, plus chilling
Yield: Makes 1 double crust

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 Everyday Food® magazine
INGREDIENTS (CLICK TO BUY)

2 1/2 cups all-purpose flour (spooned and leveled), plus more for rolling
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) cold unsalted butter, cut into pieces
1/4 to 1/2 cup ice water


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PREPARATION

1. In a food processor, combine flour, salt, and sugar; pulse briefly. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 1/4 cup water, 1 tablespoon at a time). Do not overmix.
2. Divide dough in half, and turn out onto two large pieces of plastic wrap. Fold plastic over each portion of dough; press to shape into two 3/4-inch-thick disks. Refrigerate until firm, at least 1 hour (and up to 3 days); dough can also be frozen up to 3 months (thaw before using).
3. On a floured piece of parchment paper, roll one disk of dough to a 14-inch round. Wrap dough around rolling pin; unroll over a 9-inch pie plate. Gently fit into bottom and sides of plate (do not stretch dough). Using kitchen shears, trim dough to a 1-inch overhang all around; refrigerate until ready to use. Reserve and refrigerate remaining disk of dough for top crust.


Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  Just FreshDirect Unbleached All-Purpose Flour - $4.29/ea
 5lb
 
  La Baleine Fine Sea Salt - $4.69/ea
 26.5oz
 
  Domino Granulated White Sugar - $2.79/ea
 2lbs
 
  Breakstone's All-Natural Unsalted Butter - $3.99/ea
 2ct, 4oz ea
 
Estimated Total:  
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