Classic Double Crust Pie Dough
Learn how to make flakey pie dough using two different techniques. Choose the method that works best for you! Yield: This recipe makes enough for one double crust pie or two single crust pies.
Servings: 10
Calories: 295kcal
Ingredients
- 2 ¼ cup all-purpose flour (300 g)
- ¼ cup granulated sugar (50 g)
- 1 teaspoon kosher salt*
- 1 cup unsalted butter* (227 g ), cut into tablespoons, very cold
- 2 large egg yolks , cold
- 5 Tablespoons ice water*
Instructions
By Hand:
- In a large bowl, whisk together flour, sugar, and salt.
- Add in cold butter. Use a pastry blender (or two forks) to cut butter into flour mixture. Continue until mixture looks like coarse, pebbled sand.
- Add egg yolks and ice water. Mix together with a spatula until mixture looks like a "shaggy mess" or scrambled eggs.
- Dump onto a clean work surface (or work inside the large mixing bowl). Gently and quickly knead mixture together to form a cohesive dough. Knead JUST UNTIL the dough comes together.
- Divide dough into two equal parts. Flatten into disks and wrap in plastic wrap. Chill in the refrigerator for at least 30 minutes. Alternatively, store in the fridge for up to 2 days.
By Food Processor:
- Pulse together flour, salt and sugar in a food processor. Add cold butter one tablespoon at a time with the food processor running. Stop the machine once mixture is crumbly and like coarse sand in texture.
- Add yolks and water. Pulse for a few seconds until dough begins to come together. Remove shaggy dough from food processor bowl. Dump onto lightly floured surface and finish kneading together by hand.
- Divide dough into two equal parts. Flatten into disks and wrap in plastic wrap. Chill in the refrigerator for at least 30 minutes. Alternatively, store in the fridge for up to 2 days.
Notes
- Pie dough recipe makes enough for two pies or 1 double crust pie.
- Double crust means pie with a bottom and top.
- Pie dough can be stored in the fridge for 2 days.
- *For longer storage, first rest in the fridge to relax the dough. Then, transfer to the freezer for one month. Defrost in the fridge overnight and use immediately.
- This recipe was created using Diamond Crystal Kosher Salt. Do not use table salt. Morton Kosher Salt is considered table salt. It is much saltier than Diamond Crystal.
- It's a good idea to to keep sliced butter chilling in the freezer while you gather ingredients together.
- During hot weather, chill all the ingredients before using.
- Err on the side of less liquid. Use just enough water for the dough to stick together. If you live in a humid environment, it may mean using less water than stated in the recipe.
Nutrition
Calories: 295kcal, Carbohydrates: 27g, Protein: 4g, Fat: 20g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 86mg, Sodium: 238mg, Potassium: 39mg, Fiber: 1g, Sugar: 5g, Vitamin A: 617IU, Calcium: 14mg, Iron: 1mg