There are a lot of opinions and thoughts when it comes to making pie dough, some people swear by shortening and only shortening. I've tried a few versions here and there and have always pretty much come up with the same kind of pie dough, but this version I'm about to share with you is the one I always come back to.
It's easy, it uses ingredients that I always have on hand and I end up with a delicious flaky pie crust that everyone enjoys.
Basic Pie Dough
Adapted from Williams Sonoma
Yield: 1 9-inch pie crust*
1¼ cups all-purpose flour
1 tbsp. sugar
¼ tsp. salt
8 tbsp. cold, unsalted butter, cut into small pieces
3 tbsp. very cold water
Combine the flour, sugar and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix briefly to blend. Add in the butter pieces and mix on medium-low speed to cut the butter into the flour until the mixture resembles coarse sand and the largest butter pieces are not much bigger than peas. Mix in the cold water on low speed just until the dough comes together.
Shape the dough into a ball, wrap in plastic wrap and chill in the refrigerator for at least 30 minutes. (This dough can be frozen for up to 2 months.)
Remove from the refrigerator. Roll out the dough on a lightly floured work surface. Use as directed in your desired pie recipe.
*Double the recipe for a double crust pie.