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Easiest Pie Dough

Easiest Pie Dough

It's ridiculously simple to make and easy to work with--no cracking or tearing--yet with all the buttery, flaky character of a rolled-out pie crust.

 

This recipe goes with Pumpkin Brûlée Tart, Pumpkin Curry Empanadas, Apple Pumpkin Galette

Sunset OCTOBER 2012

  • Yield: Makes 2 (9-in.) pie crusts
  • Prep time: 10 Minutes
  • Chill: 30 Minutes

Ingredients

  • 3 cups flour
  • 1 tablespoon sugar
  • 1 1/2 teaspoons kosher salt
  • 1 cup cold, cubed unsalted butter

Preparation

1. Whirl together flour, sugar, and salt in a food processor. Add butter and pulse into pea-size pieces. Drizzle 2/3 cup very cold water over crumbs and pulse just until moistened.

2. Turn dough onto a work surface and gather into a ball, turning to combine any dry crumbs.

3. Divide dough in half, form each into a disk, wrap in plastic wrap, and chill at least 30 minutes.

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