This lightly sweetened buttery pie dough makes an incomparably flaky crust for all types of fruit, nut, and custard pies. It first appeared in our November 2013 issue with the article Miss American Pie.
What You Will Need
- 2 1⁄4 cups flour
- 1 tbsp. sugar
- 1 tsp. salt
- 12 tbsp. unsalted butter, cubed and chilled
- 6 tbsp. ice-cold water
Whisk flour, sugar, and salt in a bowl. Using a dough blender, two forks, or your fingers, cut butter into flour mixture, forming pea-size crumbles. Add water; work dough until smooth but with visible flecks of butter. (Alternatively, pulse ingredients in a food processor.) Divide dough in half and flatten into disks. Wrap disks in plastic wrap; chill 1 hour before using.