Homemade pie dough can take a pie from good to amazing. It may seem easier to use the store bought kind, but once you realize how simple it is to make you’ll be making pies all the time. I like to make at least two at time (this recipe yields two), even if I just need one. Pie dough keeps in the fridge for a few days and it freezes beautifully so once you make a batch you’ll have ready to use pie dough at your fingertips.
The Food processor is the secret weapon here – it breaks up the butter perfectly, this method is almost fool proof.
For a savory pie dough just omit the sugar!
- Cube the butter into small pieces. Place it back in the fridge while you gather the rest of the ingredients. Cold butter is the key to a flaky crust.
- Combine the flour, sugar and salt in the food processor by pulsing a few times.
- Add the butter, pulse until the pieces are very small, the mixture should look almost sandy.
- Very slowly add in the water, it’s important to add it slowly because you may not need all of it. Continue to process the ingredients until the dough comes together. It will still be quite crumbly but as soon as it starts to move as one big mass it’s ready.
- Roll out cling wrap and pour the dough out directly onto it ( I like to portion out my dough and wrap each half individually). Use the saran wrap to help you shape the dough into a disc/ball. Make sure to wrap it well. If you plan on freezing the dough wrap it extra tightly and place it in a food storage bag. Repeat the same process on the other half of the dough.
- Refrigerate the dough for at least half an hour and ideally for longer.
- Once the dough is chilled it can be rolled out and baked!