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.
Hands-on: 25 minutesTotal: 1 hour 25 minutes
- 2¼ cups pastry flour
- 4½ tsp. sugar
- ¾ tsp. salt
- 1½ cups cold unsalted butter
- ½ cup ice water
- Combine flour, sugar, and salt in a bowl. Cut butter into ½" 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" circles.