Basic Pie Dough (123 Dough)

Date Added: Sep 22, 2010 American Baking and Pastry
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Prep Time

10 mins

Cook Time

0 mins

Ready In

10 mins



*to adjust serving size click on "serving box".


A basic pie dough made with just flour, butter and water that you can use for basically anything that calls for a crust; pies, quiche, pot pies, tarts, etc.


  • 16  Ounce(s) Weight Flour
  • 1
  • 8  Ounce(s) Weight Cold Butter, cut into small cubes
  • 2
  • 4  Ounce(s) Weight Water
  • 3


    1. Using gloves, mix flour and butter in a large bowl
    2. Once you have a course texture and butter is almost dissolved, slowly add in the water and mix
    3. Make sure you bring everything together without overworking the dough
    4. Once the dough is together, divide into 2 equal pieces
    5. Wrap each piece in plastic wrap and refrigerate, you can refrigerate for up to 4 days
    6. When you're ready to use the dough, unwrap from the plastic wrap and flour a large surface
    7. Push the dough down a bit so it's easier to roll
    8. Using a rolling pin, roll from the center out
    9. Roll until dough is at your desired thickness

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