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Pie Dough

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This recipe will yield two ample pie dough disks.


  • 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.