Ingredients
Equipment
Method
- In a large mixing bowl, whisk together the flour, salt, and sugar if using.
- Add the cold cubed butter and cut it into the flour using a pastry cutter or forks until pea-sized crumbs form.
- Add 6 tablespoons of ice water and gently mix until the dough begins to come together. Add more water 1 tablespoon at a time if needed.
- Turn dough onto a floured surface, divide into two discs, wrap tightly, and refrigerate for at least 1 hour.
- Roll out one chilled disc to 1/8-inch thickness and fit into a pie dish. Trim and crimp edges as desired.
- Fill and bake according to your pie recipe, or par-bake if required for custard or cream pies.
Nutrition
Notes
For savory pies or quiche, omit the sugar. Chill all ingredients well before starting for best flakiness. Dough can be frozen up to 3 months or refrigerated up to 4 days.