Ben Mims's Pastry Dough

F&W's Ben Mims says this foolproof but impressive dough is perfect for beginner pie makers. He suggests doubling or tripling the recipe, portioning it out into disks and freezing for later use.

  • Total Time:
  • Servings: Makes enough for one 9-inch pie
  • Time(Other): Plus 1 hour chilling

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  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons sugar
  • 1 teaspoon kosher salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into cubes
  • 1/4 cup ice water

How to make this recipe

  1. In a bowl, combine the flour, sugar, and salt, then add the butter.

    Using your fingers, pinch the butter pieces into the flour until

    they form small pebbles. Make a well in the center of the flour and

    butter mixture and pour the ice water into it. Using a fork, bring

    the edges of the wall over the water and, spinning the bowl as you

    go, stir from the outside, constantly flinging flour from the outside

    wall into the center until all the flour is evenly moistened.

  2. Dump the dough onto a clean work surface and push and knead

    it until the dough just begins to stick together. Form into a rough

    mound, then shape into a disk about 1 inch thick. If there are any

    cracks at the edge of the disk, press and smooth them out. Wrap

    in plastic wrap and refrigerate for at least 1 hour, or freeze for up

    to 1 month.

Contributed By Published November 2014

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