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All Reviews for Basic Pie Dough for Apple Pie
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Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 2 disks
Basic Pie Dough
Ingredients
Ingredient Checklist
2 1/2 cups all-purpose flour, spooned and leveled
1 teaspoon salt
1 teaspoon sugar
16 tablespoons (2 sticks) cold unsalted butter, cut into pieces
1/4 to 1/2 cup ice water
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 2 disks
Basic Pie Dough
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes 2 disks
Recipe Summary
Yield: Makes 2 disks
Yield: Makes 2 disks
Makes 2 disks
Basic Pie Dough
Basic Pie Dough
Ingredients
Ingredients
- 2 1/2 cups all-purpose flour, spooned and leveled
- 1 teaspoon salt
- 1 teaspoon sugar
- 16 tablespoons (2 sticks) cold unsalted butter, cut into pieces
- 1/4 to 1/2 cup ice water
Directions
In a food processor, combine flour, salt, and sugar; pulse to combine. Add butter; pulse until mixture resembles coarse meal, with just a few pea-size pieces of butter remaining.
Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed with fingers (if necessary, add up to 1/4 cup more water, 1 tablespoon at a time). To help ensure a flaky crust, do not overprocess.
Transfer half of dough (still crumbly) onto a piece of plastic wrap. Form dough into a disk 3/4 inch thick; wrap tightly in plastic. Refrigerate until firm, at least 1 hour (and up to 3 days). Repeat with remaining dough. Makes 2 disks.
Reviews (11)
Add Rating & Review
92 Ratings
5 star values:
29
4 star values:
28
3 star values:
14
2 star values:
13
1 star values:
8
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Reviews (11)
Add Rating & Review
92 Ratings
5 star values:
29
4 star values:
28
3 star values:
14
2 star values:
13
1 star values:
8
Add Rating & Review
92 Ratings
5 star values:
29
4 star values:
28
3 star values:
14
2 star values:
13
1 star values:
8
92 Ratings
5 star values:
29
4 star values:
28
3 star values:
14
2 star values:
13
1 star values:
8
92 Ratings
5 star values:
29
4 star values:
28
3 star values:
14
2 star values:
13
1 star values:
8
- 5 star values:
- 29
- 4 star values:
- 28
- 3 star values:
- 14
- 2 star values:
- 13
- 1 star values:
- 8
Martha Stewart Member
Rating: 5.0 stars
12/12/2020
Love this recipe. The only time I have had trouble is when I wasn’t paying attention and did not add enough water. It was a bit crumbly and harder to work with. Yes, it does get pretty hard in the fridge, but let it sit out for no more than five minutes, and it will become nicely pliable.
To the snarky commenter, the amount of flour is perfect. Why anyone would want a crust thicker than what this produces is beyond me. Thick pie crust is hard, tough and unpleasant to eat. Why would you want to have to eat a piece of pie with a fork AND a knife?
Martha Stewart Member
Rating: 5.0 stars
09/30/2020
I’ve made this dough for a blueberry pie with crumb topping and it came out fantastic! Will be making an apple pie today. Reminds me of my Polish mother’s recipe (she used shortening instead of butter). Smazne!
Martha Stewart Member
Rating: 1.0 stars
09/27/2020
This recipe is ass..if you want a paper thin crust great..cmon maaann! Add another cup of flour at minimum
Martha Stewart Member
Rating: 5 stars
07/26/2019
This recipe is fool proof, easy to follow and you get perfect pastry!
Martha Stewart Member
Rating: 5 stars
12/24/2017
Everything works perfectly. I might not make the ice water such a wide range - 1/4 to 1/2 cup is pretty wide. I once used 1/2 cup ice water and it was pretty mushy. BUT the key thing is to do exactly as the recipe says - make the discs, they MUST sit in the fridge for at elast 1 hours (allows the magic to happen between the gluten strands. Don't over work the dough. Roll it out cold. And you will have an incredible ie crust everytime.
Martha Stewart Member
Rating: 5 stars
11/24/2016
This pie crust is DEvine! Absolutely DElicious and the best pie crust recipe I've ever used. Flaky, flavorful, and a huge hit with the family this past Thanksgiving. So happy I found this recipe :)
Martha Stewart Member
Rating: Unrated
11/24/2016
This is my go-to pie crust recipe. It never disappoints!
Martha Stewart Member
Rating: 1 stars
11/20/2016
I have attempted this crust for 3 years with no success. When I take it out of the fridge, it is like a rock and in trying to roll it it splits every which way.Rolls nothing like you show on TV. Any suggestions??
Martha Stewart Member
Rating: Unrated
09/13/2015
how much of the ingredients should you use if you only want to make one ball of dough?
Martha Stewart Member
Rating: Unrated
06/16/2015
I have a question. Why add salt when you have gone to extra trouble to buy unsalted butter?
Martha Stewart Member
Rating: 5 stars
10/10/2011
Amazing pie crust! It was flaky, flavorful and delicious! I doubled the recipe and used the crust for an apple pie, pecan and pumpkin. Thanksgiving was brilliant at our house this year!
Martha Stewart Member
Rating: 5.0 stars
12/12/2020
Love this recipe. The only time I have had trouble is when I wasn’t paying attention and did not add enough water. It was a bit crumbly and harder to work with. Yes, it does get pretty hard in the fridge, but let it sit out for no more than five minutes, and it will become nicely pliable.
To the snarky commenter, the amount of flour is perfect. Why anyone would want a crust thicker than what this produces is beyond me. Thick pie crust is hard, tough and unpleasant to eat. Why would you want to have to eat a piece of pie with a fork AND a knife?
Rating: 5.0 stars
Rating: 5.0 stars
09/30/2020
I’ve made this dough for a blueberry pie with crumb topping and it came out fantastic! Will be making an apple pie today. Reminds me of my Polish mother’s recipe (she used shortening instead of butter). Smazne!
Rating: 1.0 stars
09/27/2020
This recipe is ass..if you want a paper thin crust great..cmon maaann! Add another cup of flour at minimum
Rating: 1.0 stars
Rating: 5 stars
07/26/2019
This recipe is fool proof, easy to follow and you get perfect pastry!
Rating: 5 stars
Rating: 5 stars
12/24/2017
Everything works perfectly. I might not make the ice water such a wide range - 1/4 to 1/2 cup is pretty wide. I once used 1/2 cup ice water and it was pretty mushy. BUT the key thing is to do exactly as the recipe says - make the discs, they MUST sit in the fridge for at elast 1 hours (allows the magic to happen between the gluten strands. Don't over work the dough. Roll it out cold. And you will have an incredible ie crust everytime.
Rating: 5 stars
11/24/2016
This pie crust is DEvine! Absolutely DElicious and the best pie crust recipe I've ever used. Flaky, flavorful, and a huge hit with the family this past Thanksgiving. So happy I found this recipe :)
Rating: Unrated
11/24/2016
This is my go-to pie crust recipe. It never disappoints!
Rating: Unrated
Rating: 1 stars
11/20/2016
I have attempted this crust for 3 years with no success. When I take it out of the fridge, it is like a rock and in trying to roll it it splits every which way.Rolls nothing like you show on TV. Any suggestions??
Rating: 1 stars
Rating: Unrated
09/13/2015
how much of the ingredients should you use if you only want to make one ball of dough?
Rating: Unrated
06/16/2015
I have a question. Why add salt when you have gone to extra trouble to buy unsalted butter?
Rating: 5 stars
10/10/2011
Amazing pie crust! It was flaky, flavorful and delicious! I doubled the recipe and used the crust for an apple pie, pecan and pumpkin. Thanksgiving was brilliant at our house this year!
All Reviews for Basic Pie Dough for Apple Pie
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Basic Pie Dough for Apple Pie
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
