I have used this pie dough recipe since culinary school, however I have changed it slightly so it is easier to make. It has always been awesome!
This recipe makes enough dough for 3 pie bottoms.
1 lb 2 oz flour
2 tsp salt
2 oz sugar
12 oz unsalted butter, cold and cubed
6 oz cold water
Mix the flour, salt and sugar in the bowl of an electric mixer fitted with paddle attachment. Add the butter and mix on LOW until the mixture resembles coarse crumbs- do NOT let it become a dough. Add the cold water and mix on LOW for 10 seconds, or just until it comes together as a dough- do not overmix. Shape the dough into 3 even sized disks and wrap each one in plastic wrap. Chill for 30 minutes before using, or freeze for later use.
1 lb 2 oz flour
2 tsp salt
2 oz sugar
12 oz unsalted butter, cold and cubed
6 oz cold water
Mix the flour, salt and sugar in the bowl of an electric mixer fitted with paddle attachment. Add the butter and mix on LOW until the mixture resembles coarse crumbs- do NOT let it become a dough. Add the cold water and mix on LOW for 10 seconds, or just until it comes together as a dough- do not overmix. Shape the dough into 3 even sized disks and wrap each one in plastic wrap. Chill for 30 minutes before using, or freeze for later use.
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