Pie dough is a flaky, tender pastry base used for sweet and savory pies. Made with flour, cold fat, and water, it creates a crisp, buttery crust when baked. The key to perfect pie dough is keeping ingredients cold and handling the dough minimally to maintain flakiness.
In a bowl, mix flour, salt, and sugar (if using).
Add cold butter and cut it into the flour until the mixture looks crumbly.
Slowly add ice-cold water, a little at a time, until dough forms.
Mix gently—do not overwork the dough.
Shape into a disk, wrap in plastic, and refrigerate for 30–60 minutes.
Roll out the chilled dough on a floured surface.
Place into a pie dish, fill as desired, and bake according to recipe.
All-purpose flour
Salt
Cold unsalted butter
Sugar (optional, for sweet pies)
Ice-cold water
Vinegar or lemon juice (optional, for tenderness)
Egg (optional, for richer dough)
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