I love a great homemade pie dough recipe. Sometimes I think that buying pie dough will be easier. However, most of the time it ends up super crumbly and doesn’t work to my advantage. So, here is my own version of pie dough. This is easy, delicious, and doesn’t have to be refrigerated for 12-24 hours. Honestly it’s ready to go right away. It makes enough for 2 doughs, so either two open pies/quiches or enough for a covered pie.
I love some of my pie dishes I’ve gotten from Anthropologie and Crate and Barrel.
Ingredients needed:
- 2½ cups flour
- 2 Tbsp sugar
- ½ tsp salt
- 1 cup butter cut into 1/4 inch cubes
- 6 Tbsp of very cold water
How to Make Pie Dough:
- Mix the flour, sugar, and salt in a standing mixer with the paddle attachment. Once mixed turn off the speed and add the butter, use a spoon to coat the butter with the flour mixture. Turn onto speed 2-4 and let mix until texture is like coarse sand. Then at a speed of 4, slowly drizzle in the cold water. Let it mix until the dough forms and comes together.
- Move dough onto a floured surface. Knead the dough and create a ball, then slice in half and wrap with cling wrap or parchment or bee’s wrap and place in the fridge. This dough does not need to stay refrigerated overnight, and will be ready whenever you need it.
- You can also freeze the dough in a an air-tight container and keep until ready for up to one month.
Pie Recipes to Try:
Equipment
- Stand Mixer
Ingredients
- 2½ cups flour
- 2 Tbsp sugar
- ½ tsp salt
- 1 cup butter cut into ¼ inch cubes
- 6 Tbsp of very cold water
Instructions
- Mix the flour, sugar, and salt in a standing mixer with the paddle attachment. Once mixed turn off the speed and add the butter, use a spoon to coat the butter with the flour mixture. Turn onto speed 2-4 and let mix until texture is like coarse sand. Then at a speed of 4, slowly drizzle in the cold water. Let it mix until the dough forms and comes together.
- Move dough onto a floured surface. Knead the dough and create a ball, then slice in half and wrap with cling wrap or parchment or bee’s wrap and place in the fridge. This dough does not need to stay refrigerated overnight, and will be ready whenever you need it.
- You can also freeze the dough in a an air-tight container and keep until ready for up to one month.
Notes
– Mixer: this can be made in a stand mixer or food processor. Or of course, by hand, it just takes more effort.
– Resting time: no resting time is needed.
– 2 Doughs: this does make two doughs so you can use it for 2 open face pies or quiches or for a fully covered or lattice pie.
Nutrition
Calories: 690kcal | Carbohydrates: 137g | Protein: 20g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 711mg | Potassium: 329mg | Fiber: 4g | Sugar: 18g | Vitamin A: 198IU | Calcium: 161mg | Iron: 7mg
Tried this recipe?Mention @amanda.wilens or tag #amandawilensmakes