← Back to Search Results
Pie Dough Default

Comments: 0


Yield: Makes one 9-inch two-crust pie or 48 2-inch tartlets


  • 2 cups all-purpose flour
  • 1/8 teaspoon salt
  • 12 tablespoons (3/4 cup) unsalted butter or lard, chilled and cut into bits
  • 4 to 5 tablespoons ice water


Place the flour, salt, and butter or lard in a mixing bowl.

Using a pastry blender, fork, or your fingers, cut the butter into the flour until the mixture resembles coarse meal.

One tablespoon at a time, toss the flour mixture with the ice water until the flour is damp and the pastry can be shaped into a ball.

Form the dough into a flat, fat round shape, wrap the dough in waxed paper or plastic, and refrigerate for at least 20 minutes before using.

To prebake the crust:  Preheat oven to 350°F.  On a lightly floured surface, roll out the dough to 1/4-inch thick.

Place the dough in a pie pan, fitting it evenly over the bottom of the pan and pressing gnetly against the inside edges.

Crimp the edges or trim away excess pie dough with a sharp paring knife.

Cover the dough with a sheet of foil and weigh down with aluminum baking weights or dried beans.

Bake for 10 minutes.

Remove the weights and foil and bake for 15 minutes, or until golden brown.

Remove to a rack to cool.


To make tartlets, roll out the dough to 1/8-inch thcik and fit rounds of the dough into the molds.  bake thoroughly to ensure that the shell will hold its shape.

© Christopher Idone

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 16 servings.

133kcal (7%)
5mg (1%)
0mg (0%)
73mcg RAE (2%)
23mg (8%)
20mg (1%)
5g (27%)
9g (14%)
1mg (4%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
the-sweet-life The Sweet Life
by Kate Zuckerman
in-the-kitchen-with-david In the Kitchen with David
by David Venable
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
big-fat-cookies Big Fat Cookies
by Elinor Klivans
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
amor-y-tacos Amor Y Tacos
by Deborah Schneider
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
lucid-food Lucid Food
by Louisa Shafia
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
lidias-italy Lidia's Italy
by Lidia Bastianich
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?