null
icon-arrow-down icon-arrow-left icon-arrow-right icon-arrow-right-button icon-author icon-bag icon-check icon-clock icon-close icon-date icon-decrement icon-edit icon-email icon-increment icon-loading icon-location icon-menu icon-no-image icon-phone icon-search icon-share icon-star icon-trash icon-view-grid icon-view-list Facebook Flickr Google Plus Instagram Kickstarter LinkedIn Mail Medium Pinterest Print Rdio Reddit RSS Spotify StumbleUpon Tumblr Twitter Vimeo Vine YouTube icon-visa icon-mastercard icon-american-express icon-discover icon-paypal icon-apple

Pie Dough

The pie dough recipe is from Simply Recipes

Pie Crust:

1 ¼ cups all-purpose flour, plus extra for rolling

½ teaspoon salt

½ teaspoon sugar (increase to 1 ½ teaspoons if for a sweet recipe)

8 TBS (1 stick) chilled unsalted butter, cut into ½ inch cubes

3-4 TBS ice water, very cold

Pie Crust Method:

Combine flour, salt, and sugar: place the flour, salt, and sugar into a food processor and pulse until well combined.

Add the butter, half at a time: add half of the butter cubes and pulse 8 times. Then add the other half of the butter cubes and pulse 6 more times. You should have a mixture that resembles a coarse meal, with many butter pieces the size of peas.

Slowly add the ice water: add 2 tablespoons of ice-cold water (without the ice!) to the food processor bowl and pulse several times. Then add more ice water, slowly, a teaspoon at a time, pulsing several times after each addition, until the mixture just barely begins to clump together.

If you pinch some of the crumbly dough and it hold together, it’s ready! If not, add a little more water and pulse again. Try to keep the water to a minimum. Too much water will make your crust tough. Form dough into a disk, wrap and chill in the refrigerator.