Basic Pie Dough

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Basic Pie Dough

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Basic Pie Dough

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Ingredients

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

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Instructions

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.

Notes

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.