Homemade Pie Dough
Makes enough dough for a large (10-inch) single-crust pie. You’ll find this on page 40 of Sara Moulton’s Home Cooking 101.
Active Time15 minutes mins
Chill Time1 hour hr
Total Time1 hour hr 15 minutes mins
Keyword: Crust, Pie Dough
Yield: 1 Pie Dough
Author: Jessica Lai Perez
- 1½ cups (180 grams) all purpose flour
- ¼ tsp salt
- 10 Tbs cold unsalted butter, cut into 1/2-inch cubes
- 2 to 4 Tbs ice water
Stir together the flour and salt in a large bowl, add the butter, and, working quickly with your fingertips or a pastry blender, mix the dough until most of the mixture resembles coarse meal with the rest in small (roughly pea-sized) lumps.
Drizzle 2 tablespoons ice water evenly over the mixture and gently stir with a fork until incorporated. Gently squeeze a small handful: it should hold together without crumbling apart. If it doesn’t, add more ice water, 1/2 tablespoon at a time, stirring 2 or 3 times after each addition until it comes together. (If you overwork the mixture or add too much water, the dough will be tough.)
Turn the dough out onto a clean work surface and divide into several portions. With the heel of your hand, smear each portion once in a forward motion on the work surface to help distribute the fat. Gather the smeared dough together and form it, rotating it on the work surface, into a disk. Wrap in plastic wrap and chill until firm, at least 1 hour.