Basic Pie Pastry

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


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


1. In a food processor, combine flour, sugar, and salt. Process for a few seconds. Scatter butter on top. Process for 8 seconds more. Add cold water all at once and process for 6 to 8 seconds, or just until crumbs form. Stop before dough clumps on blade. 2. Turn mixture out onto wax paper and gather into a smooth ball. Knead once or twice. Chill for 30 minutes to 1 hour before rolling out.


Makes one 9- to 10-inch crust.

Preparation Method


Almanac Magazine

Leave a Comment