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