WEEKDAYS 1e|12c|p

Michael Symon's Pie Dough

Michael Symon
Servings: 1
1 to 30 min

Savory Pie Dough

  • Ingredients
  • step-by-step directions
Michael Symon's Pie Dough
  • 3 cups All-Purpose Flour
  • 1 teaspoon Kosher Salt
  • 1 tablespoon Sugar
  • 1/2 pound Unsalted Butter
  • 3/4-1 cup Ice Water
  • Put the flour, salt and sugar in the bowl of a food processor, pulsing a few times to mix. Add the butter and pulse until the butter is about the size of small peas. With the machine running, begin adding the ice water a few tablespoons at a time, until the dough begins to form a ball. Stop adding water as soon as it does.
  • Dump the dough out onto a floured work surface and bring together into a ball. Divide the ball into 2 equal halves. Flatten each mound slightly, wrap in plastic wrap, and refrigerate for at least 30 minutes. The dough will keep for up to one week in the fridge or 2 months in the freezer. Defrost in the refrigerator before rolling.
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