Flaky Pie Dough
This classic all-butter pie dough will work for either sweet or savory pies -- and turns out beautifully with vegan butter, too. Work quickly with very cold ingredients for the best outcome.
If your recipe calls for 2 portions of dough (like Cathy Barrow's Mini Fruit Galettes (see related recipe) prepare the dough in one batch in a large food processor or one at a time with any food processor smaller than 9 cups.
The dough needs to be refrigerated for at least 4 hours, and preferably overnight, before using. It can be refrigerated for up to 3 days, or frozen for up to 3 months. If frozen, defrost overnight in the refrigerator.
Ingredients
- 1 1/3 cups (160 grams) all-purpose flour, plus more for the counter
- 8 tablespoons (113 grams/1 stick) unsalted dairy or vegan butter, diced and chilled
- 1/8 teaspoon kosher salt
- 1/4 cup (60 milliliters) ice water
Directions
Step 1
Lightly flour a work surface.
Step 2
In a bowl of a food processor, combine the flour, butter and salt; pulse 15 times or until the butter is reduced to pea-size pieces. Add the ice water and process just until the dough almost comes together.
Step 3
Transfer the dough to the work surface and shape into a disk about 4 inches wide, or into a block 3 inches by 4 inches by 2 inches. Wrap tightly in plastic wrap and refrigerate for at least 4 hours and preferably overnight.