Makes:Active Time:Total Time:
2 discs of pie dough15 min15 min


  • 2 ⅓ cups all-purpose flour (350g)
  • 1 ½ tablespoons granulated sugar (20g)
  • 1 ¼ teaspoons kosher salt (5g)
  • ¾ pound (3 sticks) unsalted butter, cold (340g)
  • ½ - ⅔ cup ice-cold water (120 -160ml)


  • Combine the flour, sugar, and salt in a medium bowl.
  • Cut the butter into ½-inch cubes and toss them with the flour mixture to coat.
  • Use your fingers to pinch and smash the butter into the dough, aim for nothing larger than hazelnut-sized chunks.
  • Add ½ cup water and mix gently to combine into a shaggy dough.
  • If needed, add more water, 1 tablespoon at a time. Do not knead or overmix.
  • Immediately roll the dough out on a generously floured work surface into a ¼-inch-thick rectangle.
  • Fold opposite sides of the rectangle towards each other so they meet in the middle, then fold again along the seam, right in half, like a book.
  • Fold once more in the opposite direction by bringing the short sides together. Use a knife or bench scraper to divide the dough in half.
  • Flatten each piece into a disc. Use immediately, or wrap tightly and store in the fridge until ready to use.