The Only Pie Dough Recipe You’ll Ever Need

I have used this pie dough for over 20 years with a few simple tweaks here and there. I think I found the “un-tweaked” original recipe in a cookie magazine. But it’s how you use the ingredients makes all the difference.  Do yourself a favor and don’t limit this recipe to your usual pies. I use it for savory chicken pot pies (use less sugar) or my kids’ favorite- homemade pop tarts! 

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Ingredients

• 2 1/4 cup flour
• 1/2 cup sugar
• 1 tsp salt
• 1 cup cold, unsalted butter
• 7-10 T cold water

Mix together the flour, sugar and salt. Cut the butter into 1/4″ cubes. Use a pastry cutter or your KitchenAid to cut the butter into the flour until you have a consistent blend of pea sized lumps of raw butter throughout. Slowly add cold water, one Tablespoon at a time until the dough begins to become one large ball. 

Refrigerate or use immediately. My mini pies bake for around 15 minutes at 350.  A regular sized pie will take longer, about 25-35 minutes. Just watch for the beginnings of a pretty golden brown.