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Pie Dough


Recipe Details

  • Yield: 11 ounce pie rounds (2 nine inch pie rounds for one double crusted pie) (1 double crusted pie Servings)
  1. Cut butter into small quarter inch cubes, separate on a cookie sheet and place in freezer.
  2. In an electric mixer fitted with the paddle attachment add the flour, sugar, and salt. Mix on low just to distribute ingredients.
  3. Add butter and mix on medium-low speed until the texture resembles coarse cornmeal. Butter pieces should be no larger than small pea size.
  4. Add the ice water and mix on low speed just until the dough pulls together.
  5. Turn the dough out onto plastic wrap and divide into two small round disks.
  6. Wrap tightly and refrigerate for at least two hours before use.

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