Recipe
Go-To Flaky Pie Dough
This crisp, golden pie crust has a flaky texture and is perfect for fruit pies and classic double-crust pies.
Prep Time 20 minutes Chill time: 2 hours Time: 2 hours 20 minutes 
Difficulty: Moderate
Yield: 1 batch*Ingredients
- 500 g all-purpose flour
- 1 tbsp sugar
- ½ tsp salt
- 350 g cold butter (cubed)
- 200 ml ice water (approx.) – made from water with ice cubes
Instructions
Pie dough:
- In a large bowl, mix together the flour, sugar, and salt.500 g all-purpose flour, 1 tbsp sugar, ½ tsp salt
- Add the cold cubed butter and use a pastry blender (or your fingertips — quickly!) to cut the butter into the flour until it resembles coarse crumbs.350 g cold butter
- Add ice water a little at a time and use a spoon to bring the dough together. Finish by pressing it together gently with your hands.200 ml ice water
- Divide the dough into two discs, wrap in plastic wrap, and chill in the fridge for at least 2 hours (or overnight) before rolling and using for pies.
Shaping the dough:
- This dough holds its shape well as long as it stays cold while you work. Roll it out, cut it into strips, or use cutters to make decorative shapes.
Notes
*Yield: One batch of dough is enough to line a 20 cm (8 inch) pie dish with both bottom and top crust.
Shelf life: Dough can be stored in the fridge for up to 3 days or frozen for up to 3 months.