All-Purpose Pie Dough
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.
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Recipe Summary
Ingredients
Directions
Make Ahead
Wrapped dough can be frozen up to 3 months.
Notes
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.