Pie Boxes with Pies

Favorite All-Purpose Pie Dough

  • Author: Alexandra Stafford at
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 2 Two 9-inch rounds (enough for 1 pie + a nice amount of trimmings (for cinnamon snails or an apple galette) or 1 sheet pan)


This is the pie dough I use for everything: galettes, tarts, etc. Dough can be made up to a week in advance and stored in the fridge or made weeks in advance and stored in the freezer.


  • 2½ cups (11.25 oz | 320g) all-purpose flour
  • 2 T. sugar
  • ½ tsp. table salt
  • 16 T. (8 oz | 227g) unsalted butter
  • ½ C. + 2 T. (4 oz | 114 g + 1 oz | 28g) ice water


In a large bowl, whisk flour, sugar and salt together (or pulse in food processor). Cut butter into flour and using the back of a fork or a pastry cutter, incorporate butter into flour mixture until butter is in small pieces. (If using food processor, pulse at 1-second intervals until butter is the size of peas.) Add ice water and continue to stir with fork until mixture comes together to form a mass. Add more ice water if necessary, one tablespoon at a time. Gently form mass into a ball, divide in half, flatten each half into a disk and wrap each disk in plastic wrap. Chill until ready to use.

  • Category: Dessert
  • Method: Food Processor
  • Cuisine: American

Keywords: pastry, foolproof, dessert, food processor