Makes 2 discs (enough for two single-crust pies or one double-crust pie)
This is a simple, all-purpose pie dough suitable for any project. Butter gives the best flavor but can be tricky to work with. If you struggle with making pie dough, consider substituting about half of the butter for shortening. It’s much easier to work with and will help you get the technique down, and then you can switch it back out for butter when you’re feeling confident.
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Ingredients
3 cups all-purpose flour
1 teaspoon kosher salt
8 oz (2 sticks) cold unsalted butter (or other fat, like shortening or lard), cut into small cubes
1/3 cup ice water, plus more as needed
Directions
- In the bowl of a stand mixer, combine the flour and salt. Chill the bowl and ingredients in the freezer for about 20 to 30 minutes so everything is very cold.
- Fit the mixer with the paddle attachment. Mix the dry ingredients on low speed for a few seconds to evenly combine.
- Add the cold butter cubes. Mix on medium-low speed until the butter is broken into uneven pieces about the size of peas and small almonds. Some larger pieces are good—they help create a flaky crust.
- Drizzle in about half of the ice water with the mixer running on low speed. Continue adding water a tablespoon at a time just until the dough begins to clump together when squeezed in your hand. The mixture should still look shaggy and crumbly rather than smooth. If the dough is still a bit dry and hard to mix, remove about three-quarters of the dough from the bowl and add a very small amount of water (1 tsp at a time) to moisten the dry bits at the bottom of the bowl. Return the rest of the dough to the bowl and mix just until evenly coated.
- Turn the dough onto a lightly floured work surface. Gather it gently into a mass and divide in half. Shape each half into a round disc about 5-inches across. If using a square or rectangle pan, pre-shape the dough into a thick piece roughly the same shape to make rolling easier.
- Wrap each disc tightly and refrigerate for at least 1 hour, or overnight for best texture and flavor.
- Rolling and Shaping
- To roll and shape the dough: On a lightly floured surface, roll the dough outward from the center, rotating it frequently to keep it from sticking and to maintain a round shape. All butter dough might need to rest for a few minutes to soften before rolling.
- Roll the dough to about 1/8-inch thick. Use your pie plate as a guide, planning for at least 1 inch of overhang for the edges. Transfer it carefully to a pie plate, easing it into the corners without stretching it.
- Trim the overhang to about 1 inch. Fold the excess dough underneath itself to create a thicker edge, then crimp or decorate as desired.
- Chill the shaped crust for at least 1 hour before baking or filling.
- For Double-Crust Pie
- After adding the filling, place the second rolled crust over the top. Trim the edges, seal them together, and crimp decoratively. Cut several vents in the top crust to allow steam to escape. For a glossy finish, brush with egg wash and sprinkle with coarse sugar before baking.
