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Basic Pie Pastry

Ken Haedrich
Yield
Makes one 9- to 10-inch crust.
Category
Pies and Pastries
Course
Desserts
Preparation Method
Bake
Credit
ÃÛÌÒÁµÈË Magazine

If you haven’t yet found your favorite pie dough, try this mistake-proof version. For a two-crust pie, make it twice, rather than doubling the recipe.

Ingredients
1-1/2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1/2 cup (1 stick) cold butter, cut into pieces
1/4 cup cold water
Instructions
  1. Put flour, sugar, and salt into a food processor and pulse four or five times to mix. Scatter butter on top. Process for 8 seconds more. 
  2. Add cold water all at once and process for 6 to 8 seconds, or just until crumbs form. Stop before dough clumps on blade.
  3. Turn mixture out onto wax paper and gather into a smooth ball. 
  4. Knead once or twice. 
  5. Chill for 30 minutes to 1 hour before rolling out.
About The Author

Ken Haedrich

Ken Haedrich is one of America’s leading baking authorities and a prolific writer—the author of 17 cookbooks and hundreds of magazine articles. Ken has received numerous accolades for his work and is the recipient of The Julia Child Cookbook Award. Read More from Ken Haedrich
 

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Comments

Cindy (not verified)

7 years ago

What about butter flavor Crisco?

Janet (not verified)

7 years ago

Nope. Use crisco, not butter. Water will vary depending on room temperature and humidity. (I live in Arizona, and it takes more ice water.) Sugar is not necessary; put a sprinkle in bottom crust before adding filling. Never, ever use a food processor. Simply add Crisco one-half at a time and blend with pastry tool til it looks like small peas. Then, add water. I've been doing this for 50 years and my mother before me.