Matt Lewis

Classic Pie Dough

Preparation info
  • Yield:

    2

    Balls of Dough, enough for two single-crust 9 inch Pies or one Double-Crust Pie
    • Difficulty

      Easy

Appears in
Baked Explorations: Classic American Desserts Reinvented
Baked Explorations

By Matt Lewis and Renato Poliafito

Published 2010

  • About

This pie dough, our basic pie dough, is exactly the same as the one from our first book, baked: new frontiers in baking. There is little need for variance on this recipe. This dough is flaky, easy to work with, and a bit more forgiving than some.

Ingredients

  • 3 cups all-purpose flour
  • 1 tablespoon sugar
  • 1

Method

In a medium bowl, whisk the flour, sugar, and salt together. In a measuring cup, stir ¾ cup water with several ice cubes until it is very cold.

Cut the cold butter into cubes and toss them in the flour mixture to coat. Put the mixture in the bowl of a food processor and pulse in short bursts until the butter pieces are the size of hazelnuts.

Pulsing in 4-second bursts, slowly dr