Basic Pie Dough
This no-fuss dough is our go-to for a buttery, flaky piecrust.
  • 1¼ cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon sugar
  • ½ cup cold unsalted butter, cubed 4 to 5 tablespoons ice water
  • 1 teaspoon distilled white vinegar
  1. In a medium bowl, whisk together flour, salt, and sugar. Using a pastry blender, cut in cold butter until mixture is crumbly. In a small bowl, combine 4 to 5 tablespoons ice water and vinegar. Add ice water mixture, 1 tablespoon at a time, stirring with a fork until a dough forms.
  2. Turn out dough onto a lightly floured surface, and shape into a disk. Wrap tightly in plastic wrap, and refrigerate for at least 30 minutes. Let dough stand at room temperature until slightly softened before using, about 10 minutes.
Recipe by Taste of the South at