Pie Dough


Easy as pie? Yes-ish. After making pie dough a couple of times, like many things it does get easier. Eventually, you figure out what to look for and what texture(s) to feel for. And although this recipe calls for making this by hand (my favorite tool in the kitchen), it can easily be done with a food processor or stand mixer. Making any dough takes time and like most doughs I make, I often double the recipe and freeze the extra for later to save on time. I love this recipe because it always gives me a good flavor and texture. I also love it because I can use it with both sweet and savory recipes such as my Wild Mushroom and Comte Quiche

Pie Crust

MAKES ABOUT 1 9-inch crust


  • 1 2/3 cups unbleached all-purpose flour 
  • 1/3 cup butter
  • 1/4 cup cold water
  • 1/4 tsp salt
  • 2 tbsp sugar



  • sieve 
  • medium bowl
  1. Sift the flour into a mixing bowl. Add the butter.
  2. Rub or cut the butter into the flour:
    • For a flaky dough, until fat particles are the size of peas or hazelnuts.
    • For a mealy dough, until mixture resembles cornmeal. 
  3. Dissolve salt and sugar in water.
  4. Add the water to the flour mixture. Mix very gently, just until the water is absorbed. Do not overwork the dough.
  5. Place the dough in pans, cover with plastic film, and place in the refrigerator for at least 4 hours.

In the refrigerator, the dough will last for up to 3 days.

In the freezer, the dough will last for up to 3 months. 

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