A basic pie dough recipe is a must for every baker.
You simply cannot beat a homemade pie crust.
Known for its buttery, flaky layers, homemade pie crust can be a difficult art to perfect.
Credit: Antonis Achilleos; Food Styling: Emily Nabors Hall; Prop Styling: Christine Keely
It requires time, patience, and attention to detail.
But we’re here to break it down for you, carrying you to pie dough success.
Once baked, this pie dough results in a buttery crust with a nice golden-brown bottom.
This way, you’ll have another batch of pie dough on demand.
We can count many ways to use this homemade pie doughall year long.
It can even be used as the base for tartlets, like ourPlum-Pear Tartlets, or summer fruitgalettes.
With processor running, slowly drizzle in cold water, processing until a dough forms, about 15 seconds.
For a double-crust pie, divide dough in half and shape into 2 disks.
For tartlets or slab pie, shape all of dough into a large rectangle.
Wrap each disk or rectangle in plastic wrap; refrigerate until firm, about 1 hour.
