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.
2 pie crusts
2¼ cups (4½ sticks) butter, cold
4 cups flour, plus more for dusting
2 teaspoons salt
¾ cups ice water
- Cube butter; place on plate and keep in freezer while prepping dry ingredients.
- 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.
- Separate dough into 1-pound blocks and wrap in plastic wrap; chill for at least 30 minutes.
- 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 ByCaitlyn Cox of RT Lodge in Tennessee