As I promised, I’ve come here to upload the recipe that I use for your typical pie dough. I use this recipe often, since it is not a very hard dough to make. I was given a version of this recipe from a family friend. However, I have introduced a few spices from time to time to the recipe as my own little spin. This recipe does get a bit messy and you do have to get your hands dirty, but the end result is very worth all that hard work. Now, I completely understand if you want to use the convenience of store bought, already rolled out pie dough. There is absolutely nothing wrong with that. However, if you ever wanted to try your hand at a homemade pie dough, I hope that this recipe works out for you.
I’ve included a photo of when the flour-butter mixture is ready for the ice water. Here I gathered some flour-butter mixture, squeezed my hand together, and the mixture holds the shape of my palm. When I pinch the clump of mixture, it falls apart very easily. That’s when you know it’s time to add the ice water.
Let’s get to it!
Basic Pie Dough
A light and flaky pie dough that goes great with any pie recipe.
- 2 and 1/2 cups of all purpose flour (plus a 1/4 for dusting your work surface or evening out your dough)
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup (2 sticks) of chilled/cold butter
- 1/2 cup of ice cold water I like to have just a measuring cup with a spout filled with ice and water. That way, the water is super cold and ready when you’re about to use it!
- Add flour, sugar, and salt into a large mixing bowl and mix to combine.
- Take out your cold butter and cut the butter into small cubes. It is helpful that the butter is cut into small cubes when we come to mix the butter into the dough.
- Now with your hands, mix the butter in with your flour. Take the cubes of butter and tear them into smaller pieces, mixing wit flour all the way to ensure that the smaller butter pieces stay separated. Here, some people like to use a pastry blender to cut the butter into the flour, but I personally prefer to do so with my hands. I find it a lot faster and easier to handle. Just keep tossing the flour with the butter to keep those torn pieces separated. Some people may choose to use a stand mixer here also, it really is up to you.
- Keep tearing the butter pieces and mixing it into the flour until the butter pieces are at most the size of peas. The texture of your mixture should feel like damp sand. If you take a hand full of dough mix and squeeze your hand, the dough mix should stay together in one piece. I have a picture of my flour butter mixture at the stage right before I add in my water up above in the blog.
- Now add in your 1/2 cup of ice water. It is very important that the water is cold, this prevents the butter from melting and keeps it solid
- With your hands, keep tossing your mixture until the pie dough starts to form. You want to keep mixing until your mixture becomes a coherent ball. Don’t over mix, we want to have little pockets of butter in our dough.Consistency of a dough does vary with climate and region. If 1/2 a cup of cold water makes your dough way too soggy and wet, then add another tablespoon of all purpose flour. your dough should be a little tacky but not a mountain of mush.
- Now cut your ball of dough in half and form each into a disk. Wrap the dough disks in plastic wrap and place your dough disks in the fridge. Cold dough is a lot easier to work with than warm dough. It’s a lot less sticky and can be rolled out in a smooth sheets.
- And there you go, you have made pie dough! Use it in any pie recipe of your choosing.