Basic Pie Dough

Cherry Hand Pies

I did a video of this on my IG stories recently. You can find it in my highlights if you’re interested in that sort of thing. The takeaway should be that it’s not hard or scary – perhaps a little messy though.



1 ¾ C flour
½ tsp salt
1 T granulated sugar
1 stick cold, unsalted butter, cut into 8 pieces
7 T ice water


In a large bowl mix together flour, salt, and sugar.

Add chilled butter and toss to coat in flour.

Pick up chunks of butter and rub them between your thumbs and fingertips to break the butter into smaller pieces and distribute them into the flour. Continue until the smallest chunks of butter are about the size of peas. You will also have some pretty large chunks too.

Add six tablespoons of water and mix with your hands until you have a rough dough. I like to do this in the bowl, squeezing the dough together with my hand. It will mostly come together into a ball, but there will still be a few dry bits. Sometimes if it’s very dry I add the last of the water, sometimes I don’t. It depends on the day, humidity, patience, etc.

Pat your dough ball into a round(ish) disk and wrap tightly in plastic. Chill for at least 30 minutes or up to a day – longer than that and I’d suggest chucking it in the freezer.

Remove your dough from the fridge and let it sit for about 5 minutes.

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