Recipes Desserts Basics Basic Pie Dough
Basic Pie Dough

Basic Pie Dough

Basic Pie Dough is rated 4.6 out of 5 by 8.
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Prep Time: 15 minutes
Cook Time: 0 minutes
Servings: 8

Ingredients:

  • 1 1/4 cups unbleached all-purpose flour
  • 1 Tbs. sugar
  • 1/4 tsp. salt
  • 8 Tbs. (1 stick) cold unsalted butter, cut into 1/4-inch cubes
  • 3 Tbs. very cold water

Directions:

To make the dough by hand, in a large bowl, stir together the flour, sugar and salt. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the water and mix with a fork just until the dough pulls together.

To make the dough in a stand mixer, fit the mixer with the flat beater, and stir together the flour, sugar and salt in the mixer bowl. Add the butter and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas. Add the water and mix on low speed just until the dough pulls together.

Transfer the dough to a work surface, pat into a ball and flatten into a disk. (Although many dough recipes call for chilling the dough at this point, this dough should be rolled out immediately for the best results.) Lightly flour the work surface, then flatten the disk with 6 to 8 gentle taps of the rolling pin. Lift the dough and give it a quarter turn. Lightly dust the top of the dough or the rolling pin with flour as needed, then roll out into a round at least 12 inches in diameter and about 1/8 inch thick. Makes enough dough for one 9-inch single-crust pie or one 10-inch galette.

To make a double-crust pie: Double the recipe, cut the dough in half and pat each half into a round, flat disk. Roll out one disk into a 12-inch round as directed and line the pan or dish. Press any scraps trimmed from the first round into the bottom of the second disk. Roll out the second dough disk into a round at least 12 inches in diameter and about 1/8 inch thick and refrigerate until ready to use.

To make a lattice top: Double the recipe, cut the dough in half and pat one half into a round, flat disk. Roll out the disk into a 12-inch round as directed and line the pan or dish. Trim the edge of the dough, leaving a 1/2-inch overhang. Press any scraps trimmed from the first round into the bottom of the remaining dough half. Pat the dough into a rectangle and roll out into a rectangular shape about 1/8 inch thick. Trim to cut out a 14-by-11-inch rectangle and refrigerate until ready to use.

Nut Dough Variation: Add 2 Tbs. ground toasted pecans, walnuts, almonds or hazelnuts to the flour mixture and proceed as directed.

Make-Ahead Tip: Pie dough may be made ahead and frozen for up to 2 months. To freeze, place the dough round on a 12-inch cardboard circle and wrap it well with plastic wrap. Alternatively, use the round to line a pie pan or dish, flute the edge and wrap well.

Adapted from Williams-Sonoma Collection Series, Pie & Tart, by Carolyn Beth Weil (Simon & Schuster, 2003).
Rated 5 out of 5 by from Can always count on Williams-Sonoma! This was a great pie. Followed recipe exactly to include the basic pie dough recipe. It was delicious and looked beautiful! Thanks Williams-Sonoma!
Date published: 2017-03-19
Rated 5 out of 5 by from My Go To Short Dough! I love, love, love this short dough recipe! It is my go to recipe for any product requiring a pie crust, tart or cobbler. It is also very versatile. I can adjust it for sweet of course and savory products. It's a fool-proof perfect crust every time!
Date published: 2016-07-04
Rated 5 out of 5 by from Quick, Fuss-Free and Delicious Pie Crust - Try It! I've used this fantastic recipe many times, so wanted to write a quick note singing its praises. I never used to make pies because my crusts gave me trouble. They always turned out horrible - hard to roll out, from fussy recipes where you have to get the liquid exactly right, then chill the dough making it TOO cold to roll out, or it would be full of cracks, or greasy, or tough and tasteless. Yuck! Not so with this lovely, simple, pliable dough. I make it in my Kitchenaid stand mixer. It takes about two minutes and turns out beautifully every time. Easy to make, easy to roll, no chilling necessary, and it's DELICIOUS! Thank you, Williams-Sonoma for another winning recipe!
Date published: 2015-10-31
Rated 5 out of 5 by from perfect every time I have several pie crust recipes but this one is my latest reliable favorite. I make this recipe over and over again, assembly line style, pop them in the freezer, and can have a pie ready in no time. It is delicious for both savory (leaving out the sugar) and sweet pies. I have also made this in different pie plates and it always looks beautiful. Definitely a winner.
Date published: 2015-01-12
Rated 5 out of 5 by from Excellent, reliable recipe This is my go-to pie crust recipe at this point. I love it! I use a food processor and it's incredibly easy and reliable.
Date published: 2014-11-22
Rated 5 out of 5 by from My Go-To Crust I've made other crusts, but this is my all time favorite. My friends who have had my pies rave about the crust. This recipe is easy, super fast, and the results are a perfectly balanced, slightly sweet and flaky crust. Just don't over mix and you'll be golden!
Date published: 2014-06-02
Rated 2 out of 5 by from incomplete recipe?! I am sure this is a great recipe but why no bake temp and time?! My pie calls for a baked crust before putting in the pie filling and Im very frustrated!
Date published: 2013-12-25
Rated 5 out of 5 by from Simply the Best! This is my go-to pie crust for both sweet and savoury pies. I can always count on a consistent and impressive outcome. The dough is super easy to make and work with.
Date published: 2013-08-22
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