This pie dough is very versatile. I use it for savory, as well as sweet baked goods, like shepherd pie and homemade pop tarts. I typically double this recipe as you can always freeze the second portion of dough for later use or use both portions for a double crust pie.
Yields 1 pie crust
1 3/4 cup - Flour about 8oz
1 tsp - sugar
1 1/2 cup - cold butter cut into cubes
1/4 cup - Ice water (approximately)
Mix or pulse all the ingredients together except the butter and water in a bowl or food processor. Add the butter and cut into the flour until pea sized crumbs form, alternatively pulse in food processor until small pea sized crumbs form.
Slowly add water and mix lightly with a large serving for until the dough starts to come together, or pulse until the dough begins to form.
Dump out into a clean work surface and gently pull the dough towards itself, patting everything together to form a small disk. DO NOT knead the dough. wrap the dough in plastic wrap (if doubled separate into two disks) and refrigerate for 1 hour.
Recipe by Resolute Ridge©
DOWNLOAD A PRINTABLE VERSION HERE