Many recipes call for a food processor for making pie dough, but this recipe comes together using a stand mixer and the paddle attachment, which ribbons sheets of butter throughout dough. Be sure to cut the butter into 1/4-inch pieces to help it incorporate into the flour easily. When preparing this dough for the Ratatouille Slab Pie, work in two batches for best results; instead of shaping the dough into disks, shape into 2 (5-inch) squares.


Recipe Summary

15 mins
Makes 1 (9-inch) Pie Crust


Ingredient Checklist


Instructions Checklist
  • Combine flour, butter, sugar, and salt in bowl of a stand mixer fitted with the paddle attachment. Beat on low speed until mixture resembles small peas, about 2 minutes. With mixer running on low speed, gradually add 2 1/2 tablespoons ice water, beating until dough holds together when pinched, about 10 seconds. If dough doesn’t hold together, add remaining 1 tablespoon ice water, and beat 5 seconds.

  • Turn mixture out onto a clean work surface. Knead just until dough comes together. Shape into a disk, and wrap tightly in plastic wrap. Chill at least 8 hours or up to 3 days.

Make Ahead

Wrapped dough can be frozen up to 3 months.


When preparing dough for the Ratatouille Slab Pie which uses 5 batches of this dough, the ingredients can instead be mixed in 2 large batches. Shape each batch into a 5-inch square before chilling.