The Thanksgiving meal isn’t complete without a sweet treat, and the dessert that always gets the holiday nod is pie.
Whether your pie flavor of choice is the fall favorite pumpkin or the traditional apple, you’ll want a pie crust with just the right amount of flake. And the best base comes from crusts made from scratch. Don’t fret – we take the guesswork out of crafting pie crusts with this hearty dough recipe.
Pie Crust Dough
- 18 oz (4 1/2 sticks) unsalted butter, cubed, frozen
- 28 oz pastry flour
- 4 1/2 oz sugar
- 1 1/2 tsp kosher salt
- 4 eggs
- 1 1/2 oz (3 tbsp) cold water
- 1 egg white, beaten
To make the pie crust dough, combine the dry ingredients in a stand mixer, fitted with a paddle attachment. Add the butter. Mix on low until the butter is broken down into pea-sized pieces.
Add the eggs, one at a time, waiting until each egg is incorporated before adding the next.
After the eggs are incorporated, add the cold water. Mix just until the dough comes together.
Turn out onto a floured work surface. Press into a one-inch thick rectangle, without working the dough much.
Wrap in plastic. Place in the refrigerator for at least 30 minutes.
Divide in half. Freeze half for later use. Roll out the other half to 12” diameter.
Place flattened dough in a greased pie dish by gently lifting the edges of the dough and pressing it down into the plate corners. Trim off excess and fold under 1” border under to form a hearty crust. Place in the refrigerator to chill.