2 3/4 cups all-purpose flour (plus some for dusting) ($0.34)2 sticks salted butter (1 cup) ($2.00)1/2 cup chilled water* ($0.00)
Sift the flour through a fine mesh sieve and then spoon 2 3/4 cups of flour into dry measuring cups. Use the back of a butter knife to level the flour before adding it to a large bowl. Place in the freezer to chill while you grate the butter.Grate the butter sticks on the box grater’s large holes. When the butter becomes challenging to handle, chop what’s left of it into dice-sized pieces.Add the butter to the flour. Use a spoon to toss the butter and flour like you would a salad. Work quickly until the butter is completely covered in flour and the mixture resembles a shaggy, coarse corn meal.Spoon four tablespoons of chilled, icy water onto the flour/butter mixture. Mix quickly with a fork, incorporating the flour gathered at the bowl’s bottom.Continue to add water tablespoon by tablespoon, mixing between each addition, until you can lightly pinch the flour/butter mixture and it holds together in a dough.Use your hands to press the shaggy bits of dough into a ball quickly. Then, lightly flour your work surface and shape the ball into a flat disc, about six inches in diameter and three to four inches thick.Wrap the disc of dough tightly in plastic or beeswax. Let it rest in the fridge for at least two hours, preferably overnight.Use the pie dough in your favorite recipe or keep the pie dough in the refrigerator for up to three days or frozen for up to three months. This recipe is for a double crust.
- The amount of water used will vary depending on multiple factors, like the humidity in the room.
- You can blind-bake this dough at 350°F for about 40 minutes. Make sure to use pie weights to prevent bubbling and a foil ring to prevent burning. If you are making a filled pie, temperatures and bake time will vary, depending on the filling and the thickness of the required crust.
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