CARLA'S CLASSIC PIE DOUGH
My go-to formula will give you a buttery no-fail crust. For the flakiest results, make sure all the ingredients are cold.
Provided by Carla Hall
Categories dessert
Time 1h
Yield Two 9-inch crusts
Number Of Ingredients 4
Steps:
- Dissolve the sugar and salt in 1/3 cup water and chill until cold.
- Pulse the flour and butter in a stand mixer until the mixture looks like coarse meal with some pea-size pieces. Add the water all at once and mix until the dough almost forms a ball. Divide the dough in half and flatten into two disks.
- Wrap each disk tightly in plastic wrap and chill until firm, at least 30 minutes or up to 3 days. You can freeze the dough for up to 3 months. Thaw overnight in the refrigerator before rolling.
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