Until recently, to me, pie was strictly made with either berries or fruit. Although blueberry still is my favorite, I am trying to broaden my horizon and venture into the magical land of custard pies. After baking a lot of pies I’ve found my go to basic pie dough recipe which makes a perfect buttery flakey crust. I’ve seen many recipes that call for quite a bit of water while I prefer to add more butter as I’ve found that too much water can make the pie crust tough. I usually also add a pinch of vanilla but that is optional, and if making a savory pie just leave out the sugar. I hope you enjoy this recipe as much as I do!
- 2½ cups all purpose flour, spooned and leveled
- 2 Tbsp sugar, exclude if making a savory pie
- 1 tsp salt, if using unsalted butter
- 2 sticks of butter (more if needed), cubed then placed in the freezer for at least 30 minutes
- ½ cup water, very cold
- In a large bowl, whisk together sugar, salt, and the flour using a fork. Add the butter and toss until covered with flour. Either use a pastry cutter or pinch the dough together using your fingers. When the dough is still crumbly and the butter is still visible in tiny chunks about the size of peas, start adding the water and keep mixing. If the dough doesn't come together add more cold butter about a tablespoon at a time.
- Once the dough has come together knead it gently. Divide the dough in two and shape into disks, wrap in plastic and chill in the fridge for a couple of hours.
- To roll out dough, once it is cold and hard, take it out and roll it between two sheets of parchment paper using a rolling pin. If the dough sticks, sprinkle it with flour, roll, and then brush of the excess flour. When rolling for too long the dough will start to come to room temperature and be more difficult to work with, then place it in the freezer for a few minutes until it is ready to be rolled out again.
The pie dough can be kept in the fridge for a few days or be stored in the freezer for two months. If frozen, thaw dough in the fridge overnight before using.