Recipe courtesy of Carla Hall

Carla's Classic Pie Dough

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My go-to formula will give you a buttery no-fail crust. For the flakiest results, make sure all the ingredients are cold.
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  • Level: Intermediate
  • Total: 1 hr (includes chilling time)
  • Active: 20 min
  • Yield: Two 9-inch crusts
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Ingredients

Directions

  1. Dissolve the sugar and salt in 1/3 cup water and chill until cold.
  2. 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.
  3. 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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