Recipes Bread + Dough Master Pie Dough 1 Review This super-simple all-butter pie dough keeps well in the freezer—we like to have several disks on hand during the holidays. By Paige Grandjean Updated on November 1, 2018 Print Rate It Share Share Tweet Pin Email Active Time: 10 mins Total Time: 2 hrs 40 mins Yield: Makes 2 (12-ounce) Pie Shells Ingredients 2 3/4 cups all-purpose flour (12 ounces), plus more for work surface 1 tablespoon kosher salt 1 tablespoon granulated sugar 1 cup unsalted butter, cut into 1/2-inch pieces and frozen 1/2 cup ice water Directions Combine flour, salt, and sugar in food processor; pulse to combine, about 5 times. Add butter; pulse until butter forms pea-size pieces, about 10 times. With food processor running, drizzle in ice water; process until mixture just starts to clump, about 10 seconds. (Do not overmix; dough should not form a ball.) Turn mixture out onto a clean work surface; knead until dough just starts to come together, 4 to 5 times. Divide dough into 2 equal portions. Flatten each portion into a 4-inch disk; wrap each tightly in plastic wrap. Chill at least 2 hours or up to 3 days. Roll dough into a 12-inch circle on a lightly floured surface. Fit dough into a 9-inch pie plate or cast-iron skillet; trim excess dough, and crimp edges. Freeze pie shell, uncovered, until hard, at least 30 minutes or up to overnight. Dough can be frozen up to 1 month. Rate it Print