An easy and classic Pie Dough Recipe that is fail-proof with a step-by-step tutorial. Making homemade pie dough is so much easier than you think.
The flakey and buttery pie crust can be used in all of your favorite sweet and savory pie dishes, like our Chicken Pot Pie recipe.
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homemade pie dough-
A homemade pie dough doesn’t have to feel intimidating or out of your reach to make. You most likely already have all of the ingredients needed to make the crust and you’ll be surprised how quickly the dough comes together.
Once baked, the pie crust becomes oh so flakey and crispy and so much flavor in every bite!
how to make pie dough-
This homemade pie dough recipe will make the perfect crust for your next pie!
- In a large bowl, stir together the sifted flour, salt, and sugar.
- Cube cold butter and add to the flour. With a floured cutter, mix in the butter until crumbly, don’t overmix or the butter will melt, you want chunks.
- Mix in the cold water.
- Transfer the dough onto a floured surface and continue mixing. Divide dough into 2 disks, tightly cover the disks and refrigerate for at least an hour.
TIPS for making the BEST butter pie crust-
The butter must be COLD. I find it easier to work with by cubing the butter and placing it in the freezer while I prep everything else.
The is best if it’s really COLD. I add water to a bowl and add ice cubed and measure it from the bowl.
When rolling out the dough, roll them out to discs that are about 12-inches in diameter. You want to have an overhang to flute the edges.
To FREEZE the pie dough, place tightly wrapped in the freezer for up to 3 months. Thaw overnight in the refrigerator.
I hope you give the pie dough recipe a try with our next pie! I think you won’t be disappointed with the results.
Pie Dough Recipe
- In a large bowl, combine sifted flour, salt and sugar.
- Using a pastry cutter, mix in the cold cubed butter into the flour mixture until crumbly.
- Add in ice water and continue to mix with the pastry cutter. Don’t overmix, it should be crumbly.
- Transfer onto working surface and shape into 2 disks. Cover the disks with plastic wrap and refrigerate for at least an hour (or overnight).