Are you looking for a pie dough recipe that will never fail you? Look no further than this foolproof recipe that yields a flaky and buttery crust every time! With just a few simple ingredients, you can create a pie crust that will impress your guests and elevate your pies to the next level.

Pie dough has a long and interesting history that dates back to ancient civilizations. The ancient Greeks and Romans made pies filled with meats and fruits, and the crust was usually made of a simple mixture of flour and water. Over time, different cultures added their own twists to the recipe, such as adding butter or lard to make the crust flakier.

In medieval England, pies were a common way to serve meat, and the crust was often used as a way to preserve the filling. As pies became more popular in the 17th and 18th centuries, recipes for pie dough started to become more elaborate, with additions such as sugar and eggs. Today, pie dough is a staple of many cuisines around the world, and continues to be a beloved and versatile ingredient for both sweet and savory dishes.

Foolproof Pie Dough Recipe:

Ingredients:

Yields 1-2 Pies

• 2 ½ cups all-purpose flour
• 1 teaspoon kosher salt
• 1 tablespoon sugar (optional)
• 1 cup very cold unsalted butter
• 4 to 8 tablespoons ice water

Directions:

1. In a large mixing bowl, whisk together the flour, salt, and sugar (if using).
2. Cut the butter into small cubes and add it to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse sand with some pea-sized pieces of butter remaining.
3. Gradually add the ice water, one tablespoon at a time, and mix until the dough comes together in a ball. You may not need to use all of the water.
4. Divide the dough in half and shape each half into a disk. Wrap the disks in plastic wrap and refrigerate for at least 30 minutes or up to 2 days.
5. When you’re ready to use the dough, remove it from the refrigerator and let it sit at room temperature for 10-15 minutes. Roll out the dough on a lightly floured surface to the desired size and shape.
6. Transfer the rolled-out dough to a pie dish and gently press it into the bottom and sides of the dish. Trim any excess dough from the edges and crimp as desired.
7. Fill the pie with your desired filling and bake according to your recipe’s instructions.

Tips:

• Use very cold butter to ensure a flaky crust. You can even freeze the butter and grate it into the flour mixture for easier mixing.
• Don’t overwork the dough or it will become tough. Mix just until the dough comes together in a ball.
• If the dough is too dry, add more ice water one tablespoon at a time. If it’s too wet, add more flour a tablespoon at a time.
• You can refrigerate the dough for up to 2 days before using it, or freeze it for up to 3 months. Just be sure to thaw it in the refrigerator before using it.

With this foolproof pie dough recipe, you’ll be able to make perfect pie crusts every time. Whether you’re making a sweet or savory pie, this recipe is sure to impress. So give it a try and let us know how it turns out! Check out different ways to use your leftover pie dough next!