Easy Peasy Pastry Pie Dough
Master the art of pie-making with this foolproof 'Easy Peasy Pastry Pie Dough' recipe—a quick and versatile way to create buttery, flaky pie crusts with minimal effort. Perfect for both sweet and savory pies, this dough comes together in just 15 minutes with simple ingredients like all-purpose flour, unsalted butter, and a touch of salt (plus optional sugar for sweet creations). The secret to its tender texture lies in working cold butter into the flour until crumbly and hydrating it with just enough ice water to bring the dough together. After a quick chill in the fridge, it’s ready to roll out and shape into your favorite pie recipes. Ideal for beginners and seasoned bakers alike, this pastry dough guarantees perfect results every time—whether you're making a classic apple pie or a hearty chicken pot pie.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Unsalted butter
- 0.5 teaspoons Salt
- 1 tablespoon Granulated sugar (optional, for sweet pies)
- 6 tablespoons Ice water
Instructions
1. Measure out the all-purpose flour and add it to a large mixing bowl.
2. If making a sweet pie dough, stir in the granulated sugar along with the salt. For a savory pie, just add the salt.
3. Cut the cold unsalted butter into small cubes and add it to the dry ingredients.
4. Using a pastry cutter or your fingertips, work the butter into the flour mixture until the texture becomes crumbly and resembles coarse sand with some small pea-sized butter bits.
5. Gradually sprinkle the ice water, one tablespoon at a time, over the mixture. Use a fork or your hands to gently mix it after each addition. Stop adding water as soon as the dough starts to come together but is not overly wet or sticky.
6. Gather the dough into a ball and divide it in half. Flatten each half into a disk about 1 inch thick. Wrap tightly in plastic wrap.
7. Chill the dough in the refrigerator for at least 1 hour (or up to 2 days) before rolling out.
8. When ready to use, roll out the dough on a lightly floured surface, rotating it occasionally to ensure an even thickness. Use as directed in your pie recipe.
Nutrition Facts
Calories |
1957 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.9 g | 127% | |
| Saturated Fat | 56.5 g | 282% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 1201 mg | 52% | |
| Total Carbohydrate | 241.5 g | 88% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 13.2 g | ||
| Protein | 31.8 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 65 mg | 5% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 346 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
