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Basic Pie Dough for Blueberry-Ginger Pie
Recipe Summary
prep: 15 mins
total: 15 mins
Yield: 1 double crust
Ingredients
Ingredient Checklist
2 1/2 cups all-purpose flour (spooned and leveled), plus more for rolling
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) cold unsalted butter, cut into pieces
1/4 to 1/2 cup ice water
Cook's Notes
Adding the correct amount of water to pie dough can be tricky, but here’s a fail-safe method: Squeeze a small handful of dough – if it holds together, it’s just right.
Gallery
Basic Pie Dough for Blueberry-Ginger Pie
Recipe Summary
prep: 15 mins
total: 15 mins
Yield: 1 double crust
Gallery
Basic Pie Dough for Blueberry-Ginger Pie
Basic Pie Dough for Blueberry-Ginger Pie
Basic Pie Dough for Blueberry-Ginger Pie
Recipe Summary
prep: 15 mins
total: 15 mins
Yield: 1 double crust
Recipe Summary
prep: 15 mins
total: 15 mins
Yield: 1 double crust
prep: 15 mins
total: 15 mins
prep:
15 mins
total:
Yield: 1 double crust
1 double crust
Ingredients
Ingredients
- 2 1/2 cups all-purpose flour (spooned and leveled), plus more for rolling
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup (2 sticks) cold unsalted butter, cut into pieces
- 1/4 to 1/2 cup ice water
Directions
In a food processor, combine flour, salt, and sugar; pulse briefly. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 1/4 cup water, 1 tablespoon at a time). Do not overmix.
Divide dough in half, and turn out onto two large pieces of plastic wrap. Fold plastic over each portion of dough; press to shape into two 3/4-inch-thick disks. Refrigerate until firm, at least 1 hour (and up to 3 days); dough can also be frozen up to 3 months (thaw before using).
Cook's Notes
Adding the correct amount of water to pie dough can be tricky, but here’s a fail-safe method: Squeeze a small handful of dough – if it holds together, it’s just right.
Cook’s Notes
Adding the correct amount of water to pie dough can be tricky, but here’s a fail-safe method: Squeeze a small handful of dough – if it holds together, it’s just right.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Basic Pie Dough for Blueberry-Ginger Pie
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Basic Pie Dough for Blueberry-Ginger Pie
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
