The Easiest, Foolproof Pie Dough

• portions: 2 servings

Ingrédients

2 1/2 c. all purpose flour

1 tsp salt

14 tbsp unsalted butter (chilled and cubed)

9-11 tbsp ice cold water (my sweet spot is 10)

Instructions

Add flour and salt to a food processor. Pulse 3-4 times.

Add cold butter to the food processor and pulse until crumbly, about 4-5 times.

Add ice cold water in 1 tbsp increments, pulsing in between until the dough comes together. (10 tbsp was the sweet spot for me)

Lightly flour a flat surface and turn dough out into the center. Use hands to gently bring the dough together into a ball. Divide in the dough in half and then gently flatten each into a disc.

Wrap and refrigerate for at least 2 hours, up to 5 days.

Notes

Recipe Variations

Sweet Pie Dough: Add 1 tbsp sugar for desserts like fruit or cream pies.

Savory Herb Crust: Mix in 1 tsp dried herbs (thyme, rosemary, or sage) for quiches or pot pies.

Whole Wheat Blend: Substitute ½ cup of flour with whole wheat flour for a nuttier flavor.

Cheddar Pie Dough: Add ½ cup finely shredded cheddar for a savory twist that pairs beautifully with apple or ham pies.

Pro Tips

Use very cold butter and water. Chill your butter for the flakiest texture.

Don’t overmix! Stop pulsing once you see pea-sized bits of butter — that’s the key to those flaky layers.

Rest your dough. Chilling gives the gluten time to relax, preventing shrinkage while baking.

Roll evenly. Lightly flour your surface and roll from the center outward for consistent thickness.

Freeze extra dough. Wrap tightly and store for up to 3 months for quick, easy pie making anytime.