This easy pie dough recipe makes 2 portions, think a top and a bottom crust. This is a great recipe for two reasons. First, make it once and you will absolutely want to make it again. You can use the leftover dough to make hand pies or small individual pies and you won't have to tell anyone. If you want to make savory pies or for pies other than dessert, omit the sugar. This dough can be made in advance and refrigerated up to 3 days or frozen for a month.
Pie Dough Makes enough for a top and bottom crust.
320 grams all purpose flour
16 grams sugar
226 grams (2 sticks) unsalted butter
114 grams (1/2 cup) ice cold water
2 grams (1/2 tsp) sea salt
1. After you measure all your ingredients, place in the freezer for an hour. We want this stuff cold...
2.Using a food processor, pulse the flour and sugar and salt for a few seconds. Next start adding the frozen butter cubes. A little at a time, the mixture should be the size of peas. Finally, add a little ice cold water. Remove and knead the mixture together. Divide in half and form disks. Cover with wrap and place in the refriderator until needed.