Pie Dough
This flaky pie dough recipe will make enough dough for two single-crust 9″ pies or one double-crust 9″ pie. If you can't find pastry flour, all-purpose flour may be substituted. Rolled-out dough circles can be made in advance and frozen or refrigerated until you are ready to use them.
INGREDIENTS | SERVES 8–16
- 2 ¼ cups pastry flour
- 4 ½ teaspoons sugar
- ¾ teaspoon salt
- 1½ cups cold unsalted butter
- ½ cup ice water
Combine flour, sugar, and salt in a bowl.
Cut butter into ½-inch-thick slices.
Mix butter into dry ingredients with a pastry cutter or a knife and fork until butter is in pea-sized lumps.
Add ice water (ice cubes removed) to flour/butter mixture, stirring with a wooden spoon to combine and form the dough.
Divide dough in half and form into two balls. Wrap in plastic and refrigerate for 1 hour before rolling out into 10″ circles.
See also: How to roll out homemade pie dough.
Blind-Bake
To blind-bake a pie crust, line a pie pan with pie dough, put coffee filters over the dough, and fill the filters with dried beans or pie weights. Bake at 350°F until set, about 25 minutes. Remove beans and coffee filters and bake crust about 10 minutes more, until crust is a light golden brown in color.
