Flaky Pie Dough
Submitted by Gerry Trout on Oct 21, 2021

The basis of a perfect pie

Servings:
8

Complexity:   
Very Easy

Total Time:
15 minutes

Ingredients:
3 cups all-purpose flour
3/4 cup plus 2 Tbsp cold butter, cut into small pieces
1 egg
6 Tbsp ice water

Directions:
Beat the egg and ice water together and set aside.

Place the flour in another bowl and add the butter. Rub together with your fingertips until pieces are the size of peas.

Add the egg mixture, and toss gently until the mixture just comes together. Do not overwork the dough.

Divide the dough in half and form into two discs. Wrap in plastic and chill in the fridge for at least 1 hour.

Makes enough for a 9-inch double crust.

Cook's Notes:
We use this pie dough for quiche, and all kinds of pies. We usually halve the recipe for quiche (using the whole egg), but a full recipe makes enough for 3 little pies (5.5 inch pie plates) with lattice topping.

When we make our little hand pies, I use a quart saucepan lid to cut the dough into perfect circles.