This is a classic buttery pie dough based on Nick’s apple pie recipe that makes two crusts. You can use it for 2 pie shells or a double-crusted pie. Bake it following your favorite pie recipe’s instructions.
2 1/2 cups flour, plus extra for flouring the pie pan
1/2 tablespoon sugar, optional
1 teaspoon salt
1 cup unsalted butter, frozen
6-8 tablespoons iced water
- Cube the butter into roughly half-inch pieces.
- Add the flour, sugar, and salt into your food processor work bowl. Pulses 3 times to combine.
- Add half of the cubed butter into the food processor. Pulse about 8 times until the butter has broken into smaller chunks.
- Add the remaining half of the cubed butter. Pulse about 8-10 more times until the butter is the size of peas.
- Add 4 tablespoons of iced water to the mixture. Pulse 3 times. Check the dough. It should still be dry and crumbly.
- Add 1 tablespoon of iced water at a time. Pulse 2 times after adding each tablespoon of water. Only add enough water to bring the dough together. You will know the dough is ready when it still looks crumbly but if you push the crumbs together, it forms a clump that stays together.
- Once the dough is ready, carefully turn out the mixture onto a floured kneading surface. Collect the dough into a mound. Split the dough in half (divide unevenly if making a bottom and top crust). Shape each half into a flat disc.
- Cover each disc tightly with plastic wrap. Place the dough in the freezer for at least 30 minutes to allow the butter to resolidify before rolling it out. If freezing, place the wrapped dough in a sealable plastic bag and store it in the freezer.
- When you are ready to make the pie, follow the directions on your pie recipe for how to bake the crust.