Pie Dough
Originally proposed by System on Feb 18, 2026
Cold butter, minimal mixing, and resting produce a tender crust with distinct flaky layers.
A reliable butter-based dough for sweet and savory pies.
Ingredients
- 2 1/2 cups (315g) all-purpose flour
- 1 tsp kosher salt
- 1 tsp granulated sugar
- 1 cup (225g) cold unsalted butter, cubed
- 6 to 8 tbsp ice water
Method
- Whisk flour, salt, and sugar together, then cut in cold butter until pea-size pieces remain.
- Add ice water a tablespoon at a time and fold just until dough holds when squeezed.
- Divide into two discs, wrap well, and chill at least 1 hour.
- Roll from the center outward on a lightly floured surface to about 1/8-inch thick.
- Fit into the pie plate and chill 15 minutes before filling.
Why These Techniques Work
Browse techniquesKeep the fat cold
Why it works: Cold butter leaves intact pieces that create steam pockets and flake in the oven.
Why this recipe uses it: Pie dough should bake into crisp layers, not a dense cookie-like crust.
Temperature control before and during bake
Why it works: Consistent dough and oven temperature regulates steam release, set rate, and browning kinetics.
Why this recipe uses it: This recipe depends on crisp structure and even doneness rather than uneven browning.