Carla's Classic Pie Dough

Name: Carla's Classic Pie Dough
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: Two 9-inch crusts
Ingredients: 1 tablespoon sugar; 1/2 teaspoon table salt; 2 1/4 cups all-purpose flour, plus more for rolling; 1 cup (8 ounces) cold unsalted butter, cut into 1/2-inch cubes

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Level: Intermediate

Total: 1 hr (includes chilling time)
Active: 20 min

Yield: Two 9-inch crusts

My go-to formula will give you a buttery no-fail crust. For the flakiest results, make sure all the ingredients are cold.

Level: Intermediate

Total: 1 hr (includes chilling time)
Active: 20 min

Yield: Two 9-inch crusts

Ingredients

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1 tablespoon sugar

1/2 teaspoon table salt

2 1/4 cups all-purpose flour, plus more for rolling

1 cup (8 ounces) cold unsalted butter, cut into 1/2-inch cubes

Directions

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26m Easy 99%

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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.

Recipe courtesy of "Carla Hall's Soul Food" by Carla Hall. Copyright © 2018 by Carla Hall. Published on October 23, 2018 by Harper Wave, an imprint of HarperCollins Publishers. Reprinted by permission.