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Yields:
2
Prep Time:
10 mins
Total Time:
2 hrs 10 mins
You can use this dough to make just about any pie. The recipe yields one double-crust, two single crusts, or enough for one slab pie. If you're just making one pie without a top, simply halve the amounts.
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Ingredients
- 2 1/2 cups all-purpose flour, spooned and leveled
- 1 tsp. Kosher salt
- 1 tsp. sugar
- 1 cup cold unsalted butter, cut up
- 1/4 cup ice water
Directions
- Step 1Whisk together flour, salt, and sugar. Cut in butter until it resembles coarse meal with several pea-size pieces remaining. Add water, 1 tablespoon at a time, using a fork to pull dough together into a crumbly pile (add up to an additional 2 tablespoons of water if needed).
- Step 2Divided dough into two piles; wrap each in plastic wrap. Use the plastic to flatten and press dough into disks. Refrigerate until firm, 2 hours.
- Step 3Bring dough to room temperature and roll out on a counter or cutting board lightly dusted with flour until 1/8 inch thick. Then press into pan and par-bake or fill as pie recipe instructs.
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