Pie Dough

Pie Dough


  • Pie Dough
  • Makes enough 1 9-inch pie with top or 2 9-inch pie shells
  • 2 cups flour
  • 3/4 teaspoon salt
  • 1 tablespoon sugar
  • 14 tablespoons butter, cold, and cut into small chunks
  • 3 tablespoons ice water


In a food processor, add flour, salt and sugar and pulse several times. Add butter and pulse until butter is the size of peas. Add water and process until dough almost forms a ball.

Remove dough from processor and divide in half and make two discs. Wrap in plastic wrap and place in refrigerator for 15 minutes or freeze for future use.

On a floured surface, place 1 disc of dough and roll out until the pie plate can fit in the center with 1-inch of overhang.

With a pie plate, carefully unfold dough to cover pan completely. Drape excess dough over pan lip. With one hand, pick up edges of dough; use index finger of other hand to press dough around pan bottom. Use your fingertips to press dough against pan walls. Trim dough overhanging the pan to an even 1/2-inch all around.

Tuck overhanging dough back under itself so folded edge is flush with edge of pan lip. Press double layer of dough with your fingers to seal, then bend up at a 90-degree angle and flute by pressing thumb and index finger about 1/2-inch apart against outside edge of dough, then using index finger (or knuckle) of other hand to poke a dent through the space. Repeat procedure all the way around.

Refrigerate for 20 minutes (or freeze for 5 minutes) to firm dough shell.

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