Sarah’s Perfect Pie Dough

  • Serves: Makes one, 9-inch round double or single crust pie or tart or galette
  • Views: 15753

Recipe by Sarah Phillips; Food Styling and Photos by Kelly Hong © 2000 Sarah Phillips

stock photo
This dough is as perfect as you can get for a pie dough - it browns beautifully, can be re-rolled without ruining its flavorful and slightly flaky texture, can be sweetened with sugar or not, and is easy to roll. We use it with the Fresh Peach Galette Tutorial and the Pear and Chocolate Tart recipe

8 tablespoons (1 stick) unsalted butter, chilled
2 cups unbleached flour (spoon into measuring cup and level to top)
1/4 cup + 2 tablespoons sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large egg yolks
1/4 cup ice water, plus more if needed
1/2 teaspoon lemon juice or cider vinegar

4 tablespoons (1/2 stick) unsalted butter, chilled
1 cup unbleached flour (spoon into measuring cup and level to top)
3 tablespoons sugar
1/4 teaspoon baking powder
1/4 teaspoon salt
1 large egg yolk
2 tablespoons ice water, plus more if needed
1/4 teaspoon lemon juice or cider vinegar

1. Using the large holes of a box grater shred the chilled butter onto a plate. Freeze the butter for 10 minutes.

2. In a medium mixing bowl, whisk the flour, sugar, baking powder, and salt to combine.

Add the cold shredded butter.

Using a pastry blender or two knives, cut in the butter until it resembles coarse cornmeal – no distinguishable pieces of butter should remain. (If you wish, use your fingertips to rub the butter into the flour mixture. Be sure to use only your fingertips and not your palms. The butter must stay cold and warm palms will melt it.)

3. In another mixing bowl, thoroughly mix the egg yolk, ice water and lemon juice.

Tossing the flour with a fork, gradually stir in the liquid until the dough is thoroughly moistened but not wet, and clumps together. You may not need all of the liquid.

To test the consistency of the dough, press the dough together between your thumb and forefinger – it should just stick together with small dry cracks. If it won’t, stir in additional ice water mixture, 1 teaspoon at a time. Gather the dough in the bowl to bring the clumps together. The dough should remain somewhat crumbly.

KELLY SAYS: When I gather my pastry crusts together, I like to dump it out on my countertop and do it there

4. Wrap the finished dough in wax paper or plastic wrap and refrigerate until chilled, at least 1 hour and up to 2 days, before rolling.

NOTE: If making a double crust pie, divide the dough in half and wrap each dough disk separately.