Homemade pie dough is fun to make by hand. Here is a basic technique that can be used with a variety of pastry recipes.
Measure your flour and sugar (if using) into a large bowl. Have the butter chilled and cut into small pieces. If the butter is warm, the pastry will be harder to work with.
Add the butter to the flour and work it in by hand until it's in uniformly pea-sized bits. Work over the bowl rubbing and sort of crumbling at the same time so the butter doesn’t get to too hot.
Scatter the liquid over the surface to evenly moisten the flour butter mixture. Stir and then pull the dough together in a ball.
Transfer the dough to a piece of plastic wrap, pull up the edges, and press the dough into a disk. Refrigerate the dough for at least an hour before rolling. Keep dough in the refrigerator for up to 3 days or freeze for up to 3 months.

Instructor: Katherine Alford

Related Articles Line Pie Pans Lattice Pie Crust Peeling, and Coring Apples and Pears Roll Dough Knead Dough