Easy Pie Dough

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Course: Ingredient

Keyword: Baking

Servings: single-pie crusts or 1 double-pie crust.

Author: Edwin Voskamp

Ingredients

12½ oz all-purpose flour
2 tbsp granulated sugar
1 tsp koshering salt
2⅓ sticks unsalted butter (For a more tender crust, replace up to 6 tablespoons of butter with vegetable shortening) 6cut into ¼-inch pats
6 tbsp water cold

Instructions

Combine ⅔rds of flour, sugar, and salt in the bowl of a food processor.
Pulse twice to incorporate.
Spread butter chunks evenly over the surface.
Pulse until no dry flour remains and dough just begins to collect in clumps, about 25 short pulses.
Use a rubber spatula to spread the dough evenly around the bowl of the food processor.
Sprinkle with remaining flour and pulse until dough is just barely broken up, about 5 short pulses.
Transfer dough to a large bowl.
Sprinkle with water.
Using a rubber spatula, fold and press dough until it comes together into a ball.
Divide ball in half. Form each half into a 4-inch disk.
Wrap tightly in plastic and refrigerate for at least 2 hours before rolling and baking.

Notes

Note: This makes enough for two single-crust pies or one double-crust pie.Pie dough can be frozen for up to 3 months. Thaw in the refrigerator before rolling and baking.