Basic Pie Crust

This is in our thanksgiving recipe post from last year, but I thought I would repost it since we talked about pie last week.

Without further ado,


Doug's Pie Crust.

10.5 oz all purpose flour

5.5 oz cake flour

2 tsp salt

8 oz unsalted butter, cold, cut into 12-18 pieces.

Water as needed (approx ¼ cup)

1 Mix together both flours and the salt.

2 Rub the butter into the flour until the largest pieces are the size of nickels, but most pieces are the size of dimes.

3 Gradually toss the water (in small increments) into the flour/ butter mix until it becomes a shaggy mess. [warning: you may need more or less than the recommended amount of water]

4 Pour the contents of the bowl onto a work surface, and knead just until a single dough ball forms.

5 Cut the dough into a large segment (approx 2/3 of dough ball), and a small section (approx. 1/3 of dough ball).

6 Shape both dough balls into disks, wrap in plastic wrap, and refrigerate for 2-6 hours before working.