If you’re someone who has struggled with making pie dough (hi, that’s me!), this Easy Pie Dough is going to be a winner. The dough comes together in a food processor, making it quick and keeping everything cold. And easy to roll out. As much as I love putting the muscle into making it by hand, a food processor is a great alternative if you move a little slower in the kitchen or if you just want a quicker pie dough.
When I am making a pie to bring to a party or holiday, I go through all the typical steps: cutting the butter in with a tool, slowly spinning the bowl to cut it evenly into the flour, using my hands or a wooden spoon to mix in the water. I love it! But it takes more time and effort. However, this method in a food processor makes it go much faster!
How to make easy pie dough
Flour Mixture – Pulse the flour, sugar and salt about 5 times until combined. I typically use all purpose flour.
The Butter – It’s important to keep the butter cold because it will ensure a flaky crust. I usually place my two sticks in the freezer for about 10-15 minutes before cutting into cubes. Right out of the refrigerator will also work, you’ll just have to move a little quicker. I will take each stick of butter and divide length wise in half and then turn the stick and cut lengthwise again. Cut small cubes and place in refrigerator while cutting the other stick. It might sound like more work to add in the refrigeration steps, but it will ultimately result in a better finished product.
Combining the flour mixture and butter – The food processor does all the work for you. I typically pulse 30-40 times (you can just turn it on and keep your eye on it) until it’s a sandy texture with butter bits the size of peas. There may be some larger chunks which is totally fine.
Adding the liquid – Once the butter and flour is mixed together, pour the water in. Usually 1/2 cup works great. I like to put a couple ice cubes in my water to keep it as ice cold as possible – Adding the liquid – Once the butter and flour is mixed together, pour the water in. Usually ½ cup works great. I like to put a couple ice cubes in my water to keep it as ice cold as possible – another way to ensure a flaky crust. But don’t mix the ice cubes in. If the mixture is too sticky to shape into a disk, add a tablespoon of flour. If it’s too dry, add an extra tablespoon of water. Adjust as necessary. I find a half a cup of ice cold water with an extra tablespoon of water always works for me.
Refrigerating the dough – Divide the dough equally, I usually measure with a scale. I’ve always haDivide the dough equally, I usually measure with a scale. I’ve always had a weight of about 660-670 grams. Lay a piece of plastic wrap on your surface and place half of the dough onto it. Shape disks with hands and wrap, making sure no dough is exposed. I like keeping the disks a little thicker and smaller to prevent cracking when rolling out. Once you have both disks wrapped, place in refrigerator for at least two hours to overnight. If you do allow to chill overnight, allow it 10-15 mins on your kitchen counter to make the dough a little easier to roll out
Happy baking!
Recipes to try with this easy pie dough!
If you do try this Easy Pie Dough, I’d love for you post a photo of your pie creations and tag me on Instagram, @LakeShoreBakes or #LakeshoreBakes so I can see your delicious creations. And be sure to leave a comment, I’ll always respond! Happy baking!
Print
Easy Pie Dough
Description
An easy pie dough made in a food processor. Buttery, flaky and delicious. Easy to roll out and be made with any sweet or savory filling.
Ingredients
- 2 1/2 cups all purpose flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 2 sticks cold unsalted butter cubed
- 1/2 cup + 1 tbsp ice cold water
Instructions
- Cube two sticks cold butter and set in freezer.
- In a food processor, pulse together flour, sugar and salt.
- Add cold butter cubes and pulse until the butter/flour mixture is the size of peas.
- Pour in 1/2 cup of cold water and combine until it gathers into a dough ball. Add extra tablespoon of water if too dry.
- Divide dough in half, set on plastic wrap and shape into small, thick disks. Wrap and set in refrigerator at least two hours – overnight.
Notes
- Place butter in freezer for 10-15 minutes before cutting into cubes.
- Put ice cubes in water to keep it ice cold, but don’t mix ice cubes in.
- Shape in to smaller, round disks to help prevent cracking when rolling out.
- Allow dough to rest in fridge for at least 2 hours to overnight.