Pie Dough (recipe by Stella Parks) 2.0

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and can be lower in saturated fat.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener with a unique flavor.

ice water

🥗Healthier: cold herbal tea

💰Cheaper: cold tap water

Herbal tea adds flavor while maintaining moisture.

Cut 2 sticks of cold unsalted butter lengthwise and then cut them into cubes.

Weigh 225 grams of bleached all-purpose flour and add 1 teaspoon of diamond crystal kosher salt, 1/2 teaspoon of table salt, and 1 tablespoon of sugar. Whisk to combine.

Dampen the butter cubes with flour and separate them.

Squeeze each piece of butter once to coat with flour and separate them.

When the butter looks like huge flakes, add 1/2 cup of very cold water and gently toss the dough together until no puddle remains.

Scrape the sticky dough off your hands and knead just until no dry flour remains.

Form the dough into a small rectangle and roll it into a large rectangle, adding flour as necessary.

Rotate the dough 90 degrees after each roll to ensure even rolling.

Fold the dough into thirds like closing a book and pat it firmly, then cut the package in half for two crusts.

Roll out the dough thinner than most pie doughs, about a couple of millimeters thick.

Fold the dough into quarters and fit it into a pie or tart shell, pressing into the corners.

Trim the edges leaving a 3/4 inch overhang and fit it back into the tart shell.

Preheat the oven to 350°F with the rack in the middle for at least 20 minutes.

Crumple a large piece of foil to line the tart, fill with weights, and bake for about one hour until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens