Basic Pie Dough
Making this dough is easy as pie! As you can see from the picture of the blueberry pie above, this recipe makes a wonderful flaky pie crust. Unlike many other pie dough recipes, there is no need to refrigerate after forming. The dough can be rolled out immediately, taking less time out of our busy schedules. Say goodbye to pre-made refrigerated pie crust! After you see how easy it is to make your own you will never buy them again.
Basic Pie Dough
- 1 1/4 cups unbleached all-purpose flour
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 8 tablespoons (1 stick) cold unsalted butter, cut into 1/4-inch cubes
- 3 tablespoons very cold water
- In a bowl of a stand mixer fitted with the paddle attachment, stir together the flour, sugar and salt in the mixer bowl. Add the butter and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas. Add the water and mix on low speed just until the dough pulls together.
- Transfer the dough to a work surface, pat into a ball and flatten into a disk. Lightly flour the work surface, then flatten the disk with 6 to 8 gentle taps of the rolling pin. Lift the dough and give it a quarter turn. Lightly dust the top of the dough or the rolling pin with flour as needed, then roll out into a round at least 12 inches in diameter and about 1/8 inch thick.
- Before baking, brush the crust with an egg wash. To make the egg wash, lightly beat an egg, add a tablespoon of milk to thin it, and brush onto the crust with a pastry brush. Sprinkle crust with granulated sugar.
Yields: one 9-inch single-crust pie or one 10-inch galette
To make a double-crust pie: Double the recipe, cut the dough in half and pat each half into a round, flat disk. Roll out one disk into a 12-inch round as directed and line the pan or dish. Press any scraps trimmed from the first round into the bottom of the second disk. Roll out the second dough disk into a round at least 12 inches in diameter and about 1/8 inch thick and refrigerate until ready to use.
Source: Adapted from Pie & Tart (Williams-Sonoma Collection Series)