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Homemade Pie Crust Dough

Until recently I always bought the pre-made pie crusts. After hearing how easy it is to make a pie crust, I tried it. It IS easy!

Try it this Thanksgiving. It will add about 10-20 minutes to your pie making (depending how lackadaisically you go about these things…) and is sure to impress.

At first I was slightly worried because all the recipes I found suggested using a stand mixer with a paddle attachment. But then I thought about Ma on Little House in the Prairie and wondered how she used her Kitchen Aid with no outlets in her kitchen. I realized it IS possible to make a pie crust w/out a $300+ kitchen tool. Thanks, Ma!

All you need:

1-1/4 c all-purpose flour
1 TBSP sugar
1/4 tsp salt
8 TBSP cold unsalted butter, cut into small pieces
3 TBSP cold water

NOTE: This will make enough dough for ONE bottom crust. If you’re making a pie that needs a top crust, double this recipe.

Whisk together the flour, salt & sugar.

If you have a stand mixer, use your paddle attachment to combine the butter with the dry ingredients.

Here’s what your butter should look like:

I used this pastry cutter that my dear friend Nina gave me:

(She gave me that about 10 years ago and didn’t know what it was until I started cooking recently. Thanks, Neen!)

Keep cutting the butter into the dry ingredients until the butter is in pea-sized pieces.

LOVE that shadow across the ingredients! Of course the one day my kids were out was DARK & rainy. Perfect for food pix.

Now drizzle in the water while kneading.

If your dough is “dry” and/or not coming together, add a little more water but go very sparingly on that. I added about another 1/2 TBSP

If you have the stand mixer, you can use your paddle attachment and mix until dough JUST comes together. I simply kneaded with my hands (which explains the lack of pictures). Then form dough into a ball, wrap in plastic and refrigerate for at least 30 minutes.

Homemade Pie Crust Dough
Recipe type: Pastry
Prep time: 
Total time: 


Quick & easy pie crust containing NO Crisco! Impress your guests! Impress your hosts! Impress yourself!
  • 1-1/4 c all-purpose flour
  • 1 TBSP sugar
  • ¼ tsp salt
  • 8 TBSP, cold unsalted butter, cut into small pieces
  • 3 TBSP cold water

  1. Whisk together flour, sugar & salt in either your stand mixer bowl or just a large bowl if you don’t have a stand mixer.
  2. Add cold butter pieces & cut them into the dry ingredients either with your paddle attachment on your mixer or with a pastry cutter.
  3. Drizzle water in and combine or knead until dough JUST comes together.
  4. Form dough into a ball & cover in plastic wrap.
  5. Refrigerate for 30 minutes before rolling.
  6. Properly wrapped, dough can be frozen for up to 2 months.

This makes enough dough for ONE bottom crust. If your pie also needs a top crust, double this recipe.

Placed in a freezer Zip-loc, pie dough can be stored in the freezer for 2 months. If you need it that week, you can make it a day or two ahead and keep in the refrigerator. Make sure it is wrapped properly so it doesn’t dry out.

Tomorrow: how to make a pecan pie with this dough!

Source: Annie’s Eats

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