perfect pie dough
This is a classic recipe for pie dough. It’s important that the butter be cold and that you work quickly. If you handle it too much, it will get warm and soften, and the dough won’t be as flaky. Double the batch and freeze extra dough, wrapped well, for up to one month.
1 1/4 cups flour
1/2 teaspoon sugar
1/2 teaspoon salt
4 ounces (1 stick) unsalted butter, chilled and cut into 8 pieces
2-4 tablespoons (or more) ice water
- In a food processor, combine flour, sugar, and salt. Add butter and process until mixture becomes coarse, about 5 seconds. With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together, no more than 30 seconds. Dough should not be wet or sticky. Test finished dough by squeezing a small amount together to see if it holds its shape. If still crumbly, add more ice water, 1 tablespoon at a time.
- Wrap dough in plastic wrap and refrigerate for about 1 hour before using.
Makes 1 9-inch pie dough.