Single Crust Pastry Dough

Single Crust Pastry Dough

If you want to make a double crust then just double the recipe. 


1 1/2 Cups Unbleached Flour

1/2 Teaspoon Kosher Salt

1/2 Cup Unsalted Butter – Cut Up

1/4 Cup Ice Water

In a medium size bowl stir together the flour and salt.  With either two forks or a pastry blender cut in the butter until the pieces are pea size.  Sprinkle 1 tablespoon of the ice water over the flour mixture.  Toss with one of the forks.  Push the moistened pastry to the side of the bowl.  Repeat the moistening of the flour mixture by using 1 tablespoon of the ice water at a time until the flour mixture is moistened and you’ve used all of the ice water.  Gather the flour mixture into a ball and knead gently until it holds together.  On a lightly floured surface use your hands to slightly flatten the pastry.  Roll the pastry from the center to the edges into a circle which should be about 12 inches in diameter.  Makes 1 pie crust. 


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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