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How to Make Pie Dough by Hand
How to Make Pie Dough by Hand
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Prep Time:
15 minutes
Cook Time:
Total Time:
45 minutes
Master flaky, all-butter pie dough by hand with our easy step-by-step guide - no food processor needed!
Ingredients:
  • 1 1/4 cups (160g) all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar, optional
  • 1 stick (113g) cold unsalted butter
  • 3 to 6 tablespoons ice water (see recipe note)
Instructions:
  • Prepare your work station: Lay a 18-inch piece of plastic wrap on a clean countertop. Combine flour, salt, and sugar in a large bowl. Set aside. Cut the butter into 1/4-inch cubes or grate it using a box grater. If the butter is soft, freeze it for 10 minutes.
  • Incorporate the butter into the dough: Add the butter pieces to the dry ingredients in the bowl and gently mix to coat. Use your fingertips to quickly break down the butter into small pea-sized crumbles. Chill the bowl in the freezer briefly if the butter becomes too soft.
  • Incorporate the chilled liquid: Sprinkle roughly 3 tablespoons of ice water (or any other chilled liquid) over the mixture and gently mix it together as if making a salad (avoid kneading). Keep mixing and adding liquid, 1 tablespoon at a time, until a rough, shaggy dough forms and holds its shape when pressed together. Aim for a slightly sticky texture rather than overly dry or crumbly if uncertain when to stop.
  • After shaping the dough into a ball, flatten it into a 6-inch disc on pre-cut plastic wrap. Wrap securely and chill in the refrigerator for at least 30 minutes before rolling.
  • Prepare a cool workspace by generously flouring a clean counter or pastry cloth. Dust both sides of the rolling pin and dough with flour. If the dough has been refrigerated for more than a few hours, let it sit out for 15 minutes before rolling.
  • Roll out the dough from the center out, rotating as needed to prevent sticking. Dust with flour as necessary. Roll dough into a 14-inch circle to line the 9-inch pie dish.
  • Gently remove any excess flour from the rolled-out dough. Transfer the dough to the dish by rolling it onto the pin and letting it drape over the center. Press the dough carefully to line the bottom and sides of the dish.
  • Prepare the crust: Trim the excess from the sides of the pan. If you want a folded and pinched edge, leave 1 inch of overhang. If the dough is too brittle for folding, simply trim it to be even with the pan's rim. For a fluted edge, gently fold the overhang under itself to create a thick edge, then pinch and flute with your fingers. Remember, imperfections often vanish once baked. To blind-bake the crust, follow standard procedure. Enjoy the recipe? Rate us below!

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