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Pie dough in a glass baking dish on top of a brown silicon mat and marble rolling pin in the side

HOW TO MAKE ALL-PURPOSE PIE CRUST?

This basic pastry dough is something every cook must master. It is perfect to use for sweet and savory tarts /pies.
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Prep Time 10 minutes
Chilling time 1 hour
Total Time 1 hour 10 minutes
Servings: 2 Single crust or 1 double crust
Course: baking pastry
Cuisine: American, French
Calories: 1600
Ingredients Equipment Method Notes

Ingredients
  

  • 140 grams | 1 cup All-purpose flour
  • 210 grams | 1 ½ cup All-purpose flour
  • 3 grams | 1 teaspoon Kosher Salt
  • 25 grams | 2 tablespoons Granulated sugar (optional, omit if using for savory pie)
  • 255 grams | 1 cup + 2 tablespoon Unsalted butter, cold and cut into ¼ inch cubes
  • 89 grams | 6 tablespoons Ice cold water

Equipment

  • Standing mixer, Rolling pin

Method
 

  1. In the bowl of a stand mixer fitted with the paddle attachment, combine 140 grams (1 cup) of flour, salt, and sugar and beat on low speed. Add the butter in a small hand full at a time. When all the butter is added, increase the speed to medium-low and mix for 1 minute, until all the butter is well blended, turning like a paste. Lower the speed to low and add the remaining flour and mix just to combine. Drizzle the ice-cold water and mix until incorporated. The dough should feel smooth and tacky but not sticky to the touch.
    The making of Basic pastry dough using in a stand mixing with paddle attachment
  2. Check the dough making sure that there are no visible pieces of butter. Mix briefly if necessary.
    Tacky but not sticky dough in the paddle attachment.
  3. Divide the dough into half and flatten to 4-inch disc each if using as a double pie crust or pat into a 7-inch disk and wrap in a plastic wrap.
    2 Disk of pie dough
  4. Refrigerate for at least an hour or overnight before using.

Notes

The dough can be kept in the fridge for at least three days or in the freezer for 6 months wrapped with heavy-duty aluminum foil then in a freezer bag.