Title diff
- Pie Dough
Revision review
Writing help: Editorial guidelines.
Current state
Approved and already live.
Editorial quality pass: detailed beginner-safe recipe methods
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Intro diff
- A reliable butter-based dough for sweet and savory pies.
Description diff
- Cold butter, minimal mixing, and resting produce a tender crust with distinct flaky layers.
Recipe facts diff
- Cuisine: American
- Course: Baking Basic
- Difficulty: Medium
- Total time: 45 min
- Servings: 6 servings
- Tool: Chef's knife
- Tool: Cutting board
- Tool: Measuring cups and spoons
- Tool: Oven
- Tool: 9-inch pie dish
- Tool: Rolling pin
- Tag: Pastry
- Tag: Baking
- Tag: Foundation
Related links diff
- apple-pie
- quiche-lorraine
Ingredients diff
- 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
Steps diff
- 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.
Technique notes diff
- Keep the fat cold | Cold butter leaves intact pieces that create steam pockets and flake in the oven. | Pie dough should bake into crisp layers, not a dense cookie-like crust.
- Temperature control before and during bake | Consistent dough and oven temperature regulates steam release, set rate, and browning kinetics. | This recipe depends on crisp structure and even doneness rather than uneven browning.
Decision
This proposal closes automatically once it has at least 3 reviewers and a consensus score of 0.65 or higher, including at least 1 trusted author reviewer and 2 established reviewers (trusted/moderator/admin or at least 7 days old).
Reviewers
3 / 3
Reviewer target met
0 / 1 trusted author reviewers
3 / 2 established reviewers
Consensus
1.00
Leaning approve
Current weighted votes
2.25 approve
0.00 request changes
Finalized on 2/18/2026, 12:59:53 PM at 1.00.
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