Why are people so intimidated by pie dough? It’s SO easy, especially when you’ve got a trusty food processor available to you. This is the basic pie dough I use for ALL my pie dough needs. Poptarts, pies, turnovers, pasties, even potpie (though minus the sugar!) It’s flakey, it’s buttery, it’s lovely! This pie dough has your back.


Okay – get your ingredients ready! Flour, butter, salt sugar, ice water, that’s it!


Put your dry ingredients into the food processor and pulse a few times to combine them. Then add your cubed butter. The colder the butter the better. I cube it in advance then slip it into the freezer for a few minutes while I measure the rest of my ingredients.


Pulse the butter until it is the size of peas.


Next, with the engine running, add your ice water a few tablespoons at time. Pulse until the dough just comes together.


Dump your dough onto a floured surface.


Press dough into a disk. Wrap tightly in plastic and store in the refrigerator. When you are ready to use pull it out and let it warm up slightly before rolling out.

Pies, pies, pies. Everybody!!!!

All Purpose Pie Dough

2 cups all purpose flour
1 tsp salt
1 tsp sugar
2 sticks of cold butter diced
5 tbsp ice cold water

Place the flour, sugar, and salt into the bowl of a food processor. Pulse a few times to combine. Next add in the cold, cubed butter. Pulse 10 – 15 times until the butter is the size of peas. Now, with the motor running stream in the water until the dough forms a ball. Add a little more if it is still very dry and crumbly.

Remove the dough from the food processor and, using your palms, press into a ball. Divide the ball in to two equal halves and then flatten them into into disks. Wrap in plastic wrap and place in the fridge for 30 minutes to chill.

Then use as you please!!!