This is a versatile recipe, and can be made ahead. I like to make a few batches, form the dough into disks, and freeze them; so that whenever I wish to make a pie, I have dough already prepared.
Basic Pie Dough
- 2 1/2 cups all-purpose flour, (spooned and leveled)
- 1 teaspoon salt
- 1 teaspoon sugar
- 16 tablespoons cold (2 sticks) unsalted butter, cut into pieces
- 1/4 to 1/2 cup ice water
- In a food processor, combine flour, salt, and sugar; pulse to combine. Add butter; pulse until mixture resembles coarse meal, with just a few pea-size pieces of butter remaining.
- Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed with fingers (if necessary, add up to 1/4 cup more water, 1 tablespoon at a time). To help ensure a flaky crust, do not overprocess.
- Transfer half of dough (still crumbly) onto a piece of plastic wrap. Form dough into a disk 3/4 inch thick; wrap tightly in plastic. Refrigerate until firm, at least 1 hour (and up to 3 days). Repeat with remaining dough. (Disks can be frozen, tightly wrapped, up to 3 months. Thaw before using.) Makes 2 disks.
*via Martha Stewart
Question: Do you like pie? If so what is your favorite pie?