Classic Pie Dough


This basic pie dough recipe can be used for any of your favorite recipes that call for pie crust.

Yields 2 balls of dough, enough for two single-crust 9-inch pies or one double-crust pie.


  • 3 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • Ice water
  • 1 cup (2 sticks) cold unsalted butter


In a medium bowl, whisk the flour, sugar, and salt together. In a measuring cup, stir 3/4 cup water with several ice cubes until it is very cold.

Cut the cold butter into cubes and toss them in the flour mixture to coat. Put the mixture in the bowl of a food processor and pulse in short bursts until the butter pieces are the size of hazelnuts.

Pulsing in 4-second bursts, slowly drizzle the ice water into the food processor.

As soon as the dough comes together in a ball, stop adding water. Remove the dough from the food processor and divide it in half. Flatten each piece into a disk and wrap each disk first in parchment paper and then in plastic wrap. Refrigerate the dough until firm, about 1 hour. (The dough can stay refrigerated for up to 3 days or frozen for 3 months)


An Apple Pie made using this Classic Pie Dough recipe.
An Apple Pie made using this Classic Pie Dough recipe.

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