Single-Crust Pie Dough (makes one disc, enough for one single-crust, standard 9-inch (23-cm) pie or tart
- 1 1/4 cups (5 1/2 oz/155 g) all-purpose flour
- 1/2 cup (4 oz/113 g) unsalted butter, chilled, cut into 1-inch (3-cm) cubes
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 3 tbsp (1 1/2 oz/43 g) ice water
Double-Crust Pie Dough (makes two discs, enough for one double-crust, standard 9-inch (23-cm) pie or tart
- 2 1/4 cups (10 oz/284 g) all-purpose flour
- 1 cup (8 oz/227 g) unsalted butter, chilled, cut into 1-inch (3-cm) cubes
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
- 5 tbsp (2 1/2 oz/71 g) ice water
Fill a small bowl with cold water and ice cubes and set it aside.
Place the flour, salt and pepper into the bowl of a food processor fitted with a metal blade or a stand mixer fitted with a paddle attachment. Pulse two to three times in a food processor or mix on low speed (speed 2) in a stand mixer to combine and distribute the ingredients.
Add the butter cubes to the bowl and pulse four to six times in the food processor or mix on low speed (speed 2) in the stand mixer to coat the butter with flour and to cut it into the dry ingredients.
Add the ice water, 1 tablespoon at a time, pulsing two times or mixing on low speed (speed 2) for 15 seconds between each addition. After all of the water has been added, continue to pulse or mix at low speed until the dough just begins to clump together (an additional 15-20 pulses in a food processor or 3-4 minutes in a stand mixer.)
Turn the dough out onto a lightly floured surface. Cup your hands around the dough and gently bring the dough together into a ball. If making a double pie crust, cut the ball in half. Press gently with the heel of your hand to flatten the pieces into discs that are 1 inch (3 cm) thick. Wrap each disc tightly in plastic wraps and refrigerate for at least 30 minutes before using.