Carla Hall’s Pie Dough | Food Network

When a recipe calls for cold butter, it REALLY means it. Carla tells you why it’s critical, especially with pie!
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Carla’s Classic Pie Dough
RECIPE COURTESY OF CARLA HALL
Level: Intermediate
Total: 1 hr (includes chilling time)
Active: 20 min
Yield: Two 9-inch crusts

Ingredients

1 tablespoon sugar
1/2 teaspoon table salt
2 1/4 cups all-purpose flour, plus more for rolling
1 cup (8 ounces) cold unsalted butter, cut into 1/2-inch cubes

Directions

Dissolve the sugar and salt in 1/3 cup water and chill until cold.

Pulse the flour and butter in a stand mixer until the mixture looks like coarse meal with some pea-size pieces. Add the water all at once and mix until the dough almost forms a ball. Divide the dough in half and flatten into two disks.

Wrap each disk tightly in plastic wrap and chill until firm, at least 30 minutes or up to 3 days. You can freeze the dough for up to 3 months. Thaw overnight in the refrigerator before rolling.

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Carla Hall’s Pie Dough | Food Network

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