Easy Pie Dough Recipe

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A buttery and flaky pie dough but made with less time and effort. This recipe is a keeper that turns out perfect every time! Makes 2 pie crusts.

Prep Time30

Chill Time1

Total Time1 30

Course: Dessert

Servings: Pie Crusts

Calories: 137kcal

Ingredients

2 sticks (8 oz) butter cold, refrigerated not frozen
2½ cups (325 grams) all purpose flour
1 teaspoon sugar
½ teaspoons salt
1 teaspoon apple cider vinegar
½ cup water ice cold

Instructions

Place a kitchen stand mixer bowl in the freezer.
Fill measuring cup with ice and water and put it in the refrigerator. The amount doesn't matter now. You'll dump out the extra later and measure it to be ½ cup.
Cut butter with a sharp knife into ½ inch cubes. Place in the refrigerator until ready to use.
In a bowl, mix together flour, salt, and sugar.
Take the water out of the refrigerator and measure ½ cup add 1 teaspoon of apple cider vinegar.
Take the mixing bowl out of the freezer and pour in the flour mixture. Then add the cubed butter.
Using the paddle attachment stir on the lowest speed for 10-20 seconds or until the butter starts to break apart.
Then with the mixer still running, slowly pour in the water. DON'T POUR IT ALL IN AT ONCE. You may not need it all. Pour it just until the flour forms a dough ball. Stop adding water once you get to that point and turn off the mixer.
Divide the dough into two equal portions. Form into balls quickly using your hands. Don't touch it too much or you'll melt the butter and ruin your dough. Sandwich the dough between two sheets of parchment paper. Press into a 6 inch disk using a rolling pin.
Place parchment paper and dough disk in a large ziplock bag and refrigerate for at least 30 minutes or up to 3 days. You can also freeze the dough for later use at this step. Prepare the dough as directed in the recipe when ready to use.

Notes

Make Ahead: This dough can be refrigerated for up to 3 days or store in the freezer for 2 months. Before using frozen dough allow to thaw in the refrigerator. I recommend storing it in the 6 inch disks recommended in step 10. Roll out fully when your ready to use it.

Tips:

The biggest tip when working with pie dough is to use ice cold everything.
Don't overwork the dough or knead it.
When breaking the butter apart in the mixer, larger chunks are ok. It's better to have larger butter chunks, rather than too small. If the butter is too small it will melt quickly and the dough won't be flaky.

Nutrition