Laura Chancey

double all butter pie dough

Laura Chancey
double all butter pie dough

Ingredients

2 1/2 cups all purpose flour

1 tablespoon sugar

1/4 teaspoon salt

2 sticks salted butter

3/4 to 1 cup ice water

 

Directions

Sift together the flour, sugar, and salt in a large mixing bowl. Chop butter into small cubes and cut the butter into the flour mixture with a pastry knife until the butter resembles small peas.  Add the ice water very slowly, mixing with a wooden spoon, until the pastry comes together into a large ball. Divide the ball of dough in half and wrap each in cling wrap. Refrigerate for 1 hour before use, or freeze for 30 minutes. Dough will keep for 2 days in the refrigerator or 6 months in the freezer.