This is seriously the best pie dough you will ever make! I’ve learned a few tricks from many years of making pies. Get ready to make some delicious turnovers and pot pies that will turn out great every time!
Ingredients & Equipment Needed For This Recipe
- Unsalted Butter– You want this soft, but not tooo soft.
- All-Purpose Flour
- Ice Cold Water– Yes, like with ice!
- Kosher Salt
- Set of Measuring Cups & Spoons (Liquid too) OR Digital Kitchen Scale if using Metric
- Large Mixing Bowl
- Rolling Pin
My Kinda Professional Tips for The Best Pie Dough
Alright, alright this is what you came for my 5 PLUS a bonus tip for making your best pie dough!
Tip #1-Soft Butter & Cold Water. This tip is a little controversial. Every pie dough recipe will tell you to use cold butter, but I don’t like playing by the rules. Using a softer butter will help you really work the butter into the flour. This results in a super soft dough. Make sure to use ICE COLD water though. If you use anything else the butter will melt and the dough will be sort of hard to handle.
#2- Use your hands. Using your hands when making a dough is very old school. Grandma Betty told me to always use your hands when you’re making pie dough. Of course, as an 8 year old I listened to her. As I got older and more experienced I realized there was a method to her madness. This will help you get a literally “feel” for the dough. You may need more water, or a little more flour. You can sort of tell this in a stand mixer but certainly not with a wooden spoon or spatula.
#3-A wet dough is better than a dry one. When mixing the dough, if you haven’t added all of your water and your dough is coming together, add just a splash more. When the dough is chilling in the fridge the first time, the flour is going to absorb the extra liquid from the dough. So do(ugh)n’t be scared if you think you added too much water. You can always flour your work surface a little more when you’re rolling it out if you think it’s too sticky. But honestly, if you follow this recipe you shouldn’t have that problem ever again!
#4-Chill that dough. Making sure everything is cold to begin with will help this process so you won’t have to wait more than 30 minutes to use your dough.
#5- Re-chill dough while oven is heating up, (if you have enough freezer space). If not, the fridge is fine but go an extra 15-20 minutes. No one wants a puddle of butter under their pop tarts!
#6 BONUS- This is the best dough to freeze and reuse!! I only use about ½ of the pie dough at a time. Well, usually. Just depends on what I’m making. But a double layer with plastic wrap and this dough will freeze and thaw with ease to be used at a later time! Just take the dough out of the freezer 2 hours before you want to use. And viola! Re-usable pie dough like you just made it!
- Set of Measuring Spoons & Cups (Liquid Too) OR Digital Kitchen Scale if using Metric
- Large Mixing Bowl
- Rolling Pin
- 1 Stick Unsalted Butter, soft & slivered (113 g)
- 2 Cup All-Purpose Flour (272 g)
- 1 Tbl Granulated Sugar (15 g)
- 1 Tbl Kosher Salt (15 g)
- 3/4-1 Cup Ice Cold Water (178-236 ml)
- Combine together the flour, salt, and sugar well in a large mixing bowl. Cube the butter and add to the flour. Break down the butter with your hands until pea sized.
- Place the bowl in the freezer to get the butter hard again. Prepare the ice water.
- When adding the water to the flour and butter, add 1/2 the water and make the dough. Add the remaining water.
- Once the dough has formed, knead a little to get everything together and out of the bowl. Place in the plastic wrap and rest in the fridge for at least 30 minutes before using.
Did You Make This Recipe?
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