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Easy Pie Dough (Crust)

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6 stepsTiming varies by step

Ingredient prep checklist

Unsalted Butter: 2 1/2 sticks (10 ounces; 280g) unsalted butter, cut into 1/4-inch pats (see note)
Water: 6 tablespoons (3 ounces; 85ml) cold water

Combine two thirds of flour with sugar and salt in the bowl of a food processor. Pulse twice to incorporate. Spread butter slices evenly over surface. Pulse until no dry flour remains and dough just begins to collect in clumps, about 25 short pulses. Use a rubber spatula to spread the dough evenly around the bowl of the food processor. Sprinkle with remaining flour and pulse until dough is just barely broken up, about 5 short pulses. Transfer dough to a large bowl.

Image detailsPhoto collage showing pulsing butter into flour, and then additional flour into the dough to make easy, all-butter pie dough.Serious Eats / Vicky Wasik · Easy Pie Dough (Crust)Dev reference

References

This step uses

2 1/2 cups (12.5 ounces; 350g) all-purpose flour, divided
2 tablespoons (25g) sugar
1 teaspoon (5g) kosher salt; for table salt use same weight or half as much by volume
2 1/2 sticks (10 ounces; 280g) unsalted butter, cut into 1/4-inch pats (see note)

Equipment reference

Food Processor, required

Full ingredient reference

2 1/2 cups (12.5 ounces; 350g) all-purpose flour, divided
divided
2 tablespoons (25g) sugar
1 teaspoon (5g) kosher salt; for table salt use same weight or half as much by volume
2 1/2 sticks (10 ounces; 280g) unsalted butter, cut into 1/4-inch pats (see note)
cut into 1/4-inch pats (see note)
6 tablespoons (3 ounces; 85ml) cold water