A culinary treasure that elevates any pie, be it sweet or savory. This classic pastry dough provides a satisfying texture that melts in your mouth, thanks to its buttery goodness.
Ingredients
Scale:
2 ½ cups all-purpose flour
1 teaspoon salt
1 tablespoon granulated sugar (optional, for sweet pies)
1 cup (2 sticks) unsalted butter, chilled and diced
6 to 8 tablespoons ice water
Instructions
In a large mixing bowl, whisk together the all-purpose flour, salt, and sugar until well combined.
Cut the chilled, diced butter into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, mixing gently with a fork until the dough begins to come together.
Turn the dough out onto a lightly floured surface, divide it into two equal portions, shape each into a disc, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour.
On a floured surface, roll out the dough to about 12 inches in diameter, about 1/8 inch thick.
Carefully place the rolled-out dough into a 9-inch pie dish and press it into the bottom and sides without stretching.
Place the pie crust back into the refrigerator for another 30 minutes.
Preheat your oven to 375°F (190°C). If your pie recipe calls for a pre-baked crust, line the crust with parchment paper, fill with pie weights or beans, and bake for 15 minutes. Remove the weights and parchment, then bake for an additional 10-15 minutes until golden brown.
