Traditional Pie Dough

By: The Local Palate
Traditional Pie Dough being poured out of a bowl with a spatula
Image Courtesy of Jillian Andrews

An approachable staple for seasoned bakers and newcomers alike, finding a pie dough that works well for you is a baker’s golden ticket. This recipe from Caitlyn Cox of RT Lodge in Tennessee is straightforward and yields enough dough for two pies: Bake one and freeze the other for a quicker turnaround next time.

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2 pie crusts

  • 2¼ cups (4½ sticks) butter, cold
  • 4 cups flour, plus more for dusting
  • 2 teaspoons salt
  • ¾ cups ice water
  1. Cube butter; place on plate and keep in freezer while prepping dry ingredients. 
  2. Sift together dry ingredients. In bowl of a food processor, add dry ingredients and butter, and pulse until butter forms pea-sized pieces. Transfer dough to mixing bowl. Use hands to bring dough together, gradually adding ice water until dough turns soft and tacky.
  3. Separate dough into 1-pound blocks and wrap in plastic wrap; chill for at least 30 minutes.
  4. Dust work surface with flour. Working one block at a time, roll out dough and form into pie tin. Store in freezer until ready to use.
  • Recipe By
    Caitlyn Cox of RT Lodge in Tennessee

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