Basic Pie Dough

I’ve made lots and lots and lots of pies. I’ve also made lots and lots of pie doughs. Sometimes I include the recipe in the specific pie post, but this aspect of the pie really deserves its own post. It’s so essential for so many dishes so here it is, one of the best and most reliable pie doughs I use.

Source: Adapted from Baking Illustrated
2 1/2 cups flour
1 tsp. salt
2 T. sugar
16 T. cold butter, cut into 1/4 inch pieces
6-8 T. cold water

1. Process flour, salt and sugar in food processor. Add 4 tablespoons chilled butter and process for about 10 seconds. Scatter remaining butter pieces over flour mixture. Pulse until mixture resembles course crumbs, about ten 1-second pulses
2. Sprinkle 6 tablespoons water over mixture with the food processor running, until dough comes together when you pinch it. Add one or two more tablespoons as needed.
3. Divide dough into 2 balls and flatten into disks. Wrap each in plastic wrap and refrigerate for 1 hour and up to two days.

Pie Dough for Lattice Top Pie
Follow recipe for basic pie dough, but….

  • Increase flour to 3 cups
  • Reduce butter to 14 T. butter
  • Increase ice water to 10 T.
  • Divide dough into two unequal balls, with one slightly larger than the other
  • Flatten larger piece into 5 inch square; flatten smaller piece into 4 inch disk. Wrap each in plastic and refrigerate

Pie Dough for Prebaked Pue shell
Follow recipe for basic pie dough, but….

  • Preheat oven to 375
  • Cut the ingredient ratios in half
  • After pulling the dough out of the refrigerator, roll it out and place in pie plate.
  • Refrigerate pie plate for about 40 minutes, or until very firm. Then freeze another 20 minutes or so until very cold
  • Remove pie plate from freezer and line with doubled piece of foil inside the pie shell. Fold edges of foil to protected fluted edges. Evenly distribute 2 cups of pie weights over the foil
  • Bake for 25-30 minutes until dough looks dry and light in color
  • For partially baked shell, remove foil and weights and bake for another 5-6 minutes. For fully baked crust, bake another 10-12 minutes, or until crust becomes a deep golden brown


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