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. Slideshow:  How to Make Pie Crust 

November 2014

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Recipe Summary test

total:
10 mins
Yield:
Makes enough for one 9-inch pie
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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