Basic Pie Pastry

Makes one 9- to 10-inch crust.
Preparation Method
Almanac Magazine
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If you haven’t yet found your favorite pie dough, try this mistake-proof 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. Put flour, sugar, and salt into a food processor and pulse four or five times to mix. Scatter butter on top. Process for 8 seconds more. 
  2. Add cold water all at once and process for 6 to 8 seconds, or just until crumbs form. Stop before dough clumps on blade.
  3. Turn mixture out onto wax paper and gather into a smooth ball. 
  4. Knead once or twice. 
  5. Chill for 30 minutes to 1 hour before rolling out.
About The Author

Ken Haedrich

Ken Haedrich is one of America’s leading baking authorities and a prolific writer—the author of 17 cookbooks and hundreds of magazine articles. Ken has received numerous accolades for his work and is the recipient of The Julia Child Cookbook Award. Read More from Ken Haedrich

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