Homemade pie dough. Those three words bring to mind visions of flaky layers and buttery goodness. They might also bring to mind stressful sessions rolling and ripping a piece of pastry until you’re ready to scream. I get it. Pie dough can be tricky. But, with time and practice (and a good guide), you can learn to make this kitchen staple.
Sometimes it is simpler to purchase pie dough from the store and move along with your life. But other times, when you are wanting to embrace the process and become one with your inner domestic goddess, homemade pie dough is just what the situation calls for.
In my recipe below, the method is half of the victory. I prefer to mix pie dough in my mixer, where I find the process to be gentle, slow, and easier to gauge when it is complete. I hope you find the same to be true!
- 3 cups all purpose flour
- 3 tablespoons granulated sugar
- 3/4 teaspoons Kosher salt
- 1/2 pound 2 sticks cold unsalted butter, cut into large chunks
- 8-10 tablespoons cold water
- In the bowl of an electric mixer fitted with the paddle attachment, combine the sugar, Kosher salt, and flour on low speed for 30 seconds.With the mixer still on the lowest speed, add the butter. Allow the mixer to run for 90 seconds.
- The butter will get combined into the flour, but you should still see large visible chunks.
- With the mixer still on the lowest speed, add the water one tablespoon at a time, waiting 10 seconds before adding the next tablespoon. Once the dough begins to come together and hold its shape, stop adding more water. You may only need 8 tablespoons, or you may need add 10 tablespoons. Remove the dough from the mixer and divide it in half.
- Gently pat each piece of dough into a disk, cover with plastic wrap, and refrigerate for at least an hour.Pie dough can be stored in the refrigerator for up to three days, or frozen for up to three months.