Basic Pastry

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Photo by Sarah Karnasiewicz
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  • Makes 1 double crust 9-inch pie or tart
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Combine the flour, salt, and sugar in a large bowl. Sprinkle in the butter. Use your fingertips to press the butter into the flour, working it until it breaks down and the mixture becomes crumbly. (It is fine if there are lumps.)

Crack the eggs into a small bowl and whisk until smooth. Make a well in the center of the flour mixture and pour the eggs into it. Add 2 tablespoons ice water. Using a fork, stir the mixture into the flour until the dough starts to come together. If the mixture is too dry, add a bit more water, one drop at a time.

Knead the dough lightly with your hands and form it into ball. Divide the ball in two and press each half into a disc. Use immediately or wrap tightly in plastic film and chill for 30 minutes to overnight. Dough can also be frozen at this point (it will keep for 3 months).

Ingredients

  1. Check 3 cups all purpose flour
  2. Check ¾ teaspoon salt
  3. Check 1 teaspoon sugar
  4. Check 16 tablespoons (2 sticks) butter, cut into small pieces
  5. Check 2 eggs

Directions

  1. Combine the flour, salt, and sugar in a large bowl. Sprinkle in the butter. Use your fingertips to press the butter into the flour, working it until it breaks down and the mixture becomes crumbly. (It is fine if there are lumps.)
  2. Crack the eggs into a small bowl and whisk until smooth. Make a well in the center of the flour mixture and pour the eggs into it. Add 2 tablespoons ice water. Using a fork, stir the mixture into the flour until the dough starts to come together. If the mixture is too dry, add a bit more water, one drop at a time.
  3. Knead the dough lightly with your hands and form it into ball. Divide the ball in two and press each half into a disc. Use immediately or wrap tightly in plastic film and chill for 30 minutes to overnight. Dough can also be frozen at this point (it will keep for 3 months).