Pie Dough

This flaky pie dough recipe will make enough dough for two single-crust 9-inch pies or one double-crust 9-inch pie. If you can’t find pastry flour, all-purpose flour may be substituted. Rolled-out dough circles can be made in advance and frozen or refrigerated until you are ready to use them.

Serves: 8Hands-on: 25 minutesTotal: 1 hour 25 minutesDifficulty: Medium

Serves: 8


  • 2 1⁄4 cups pastry flour
  • 4 1⁄2 tsp. sugar
  • 3⁄4 tsp. salt
  • 1 1⁄2 cups cold unsalted butter
  • 1⁄2 cup ice water


  • Combine flour, sugar, and salt in a bowl. Cut butter into 1⁄2-inch slices. Mix butter into dry ingredients with a pastry cutter or a knife and fork until butter is in pea-sized lumps.
  • Add ice water (ice cubes removed) to flour/butter mixture, stirring with a wooden spoon to combine and form the dough. Divide dough in half and form into two balls. Wrap in plastic and refrigerate for 1 hour before rolling out into 10-inch circles.