Perfect Pie Dough

This is the recipe I use all the time, for any kind of pie. From set-up to clean-up, including taking pictures along the way, this only took me 10 minutes. I never timed it before, so I was surprised how fast it was!

This recipe will make dough for a one-crusted pie, since that’s what I usually make. I like to make crumb toppings for fruit pies, but if you want a two-crusted pie, just double it.

Ingredients:

• 1 1/4 cup flour
• 1/2 tsp salt
• 1/2 tsp sugar
• 1 stick of butter
• 1/8-1/4 cup ice water

Pulse the flour, sugar and salt in a food processor to combine. Dice the cold butter and add it to the food processor. I use the processor because it goes so much faster than doing it by hand, plus if you use your fingers it will melt the butter and the crust won’t be as flaky. But in a pinch, you certainly could use your fingers. Pulse until the butter is blended into the flour but you can still see small pieces. 

With the food processor on, slowly stream in the water until the dough just comes together. The amount of water needed will depend on the humidity and other factors, so you have to pay attention to the dough. The dough should look just sticky enough to hold together. If you add too much water until it’s one mass, your dough can become tough. Dump the dough onto a piece of plastic wrap. Form the dough into a flattened ball.  Now wrap and refrigerate 30 minutes or until you’re ready to roll it out.

And don’t worry, pie crust is tough. If you’ve never made it before, this one is easy and with the food processor it’s very fast. No excuse to use a store-bought one!