Classic Flaky Pie Dough
A time-honored, fail-safe pie dough recipe that produces a delectably tender and layered crust, ideal for both sweet and savory dishes. This traditional method uses a few essential kitchen staples to craft a nostalgic pastry base that enhances any filling—be it fruity, creamy, or savory.
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Servings: 6
Ingredients
- 1 cup 230 grams unsalted butter, well-chilled and chopped into small cubes
- Approximately 2½ cups 300 grams plain flour, measured and sifted
- 1 teaspoon granulated salt
- 1 teaspoon white sugar optional, for a subtle hint of sweetness
- 6 to 8 tablespoons ice-cold water added gradually
Instructions
- In a large bowl, combine the sifted flour with the salt and, if desired, the sugar. Whisk briefly to distribute evenly.
- Introduce the cold butter pieces into the flour mixture. With a pastry blender or using your fingertips, work the fat into the dry ingredients until the consistency resembles coarse meal with some visible pea-sized butter fragments remaining.
- Slowly drizzle in 6 tablespoons of ice water. Gently incorporate it using a fork, mixing just until the dough begins to hold together when pinched. Add more water, one tablespoon at a time, only if necessary.
- Shape the dough into a cohesive ball without overworking it. Divide into two equal portions and form each into a flattened disk. Wrap each disk securely in plastic wrap and refrigerate for a minimum of one hour or up to two days for future use.
- Lightly flour your work surface, then roll out one of the chilled dough disks into a round about ⅛ inch thick. Carefully transfer it to your pie plate, easing it in without stretching. Trim the excess overhang. If preparing a double-crust pie, repeat this process with the second disk.
- Proceed with the baking instructions for your pie of choice. If blind baking, preheat the oven to 375°F (190°C) and bake the crust solo for 20 to 25 minutes, or until the surface is lightly golden.
Notes
For the flakiest result, maintain cold temperatures throughout preparation and avoid overmixing. Resting the dough helps relax gluten and enhance texture.