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Cutting cold butter

Flaky Food Processor Pie Dough

Published

Use cold butter and restrained pulses for a tender double-crust dough with visible flakes.

Prep: 20 minutesChill: 2 hoursTotal: 2 hours 20 minutesMakes: Two 9-inch crusts
Flaky Food Processor Pie Dough served and ready to eat

What you need

  • 2 1/2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon kosher salt
  • 1 cup unsalted butter, very cold and cut into 1/2-inch cubes
  • 6 to 8 tablespoons ice water
  • 1 teaspoon apple cider vinegar

Method

  1. Pulse the flour, sugar, and salt two or three times in the work bowl.
  2. Scatter in the cold butter and pulse 8 to 12 times, until most pieces are pea-size with a few larger flakes.
  3. Mix 6 tablespoons ice water with the vinegar. Drizzle it over the mixture and pulse just until damp clumps form, adding the remaining water only if needed.
  4. Turn the mixture onto the counter, press it together without kneading, divide into two disks, wrap, and chill for at least 2 hours.

Food processor lesson

Cold ingredients and short pulses protect distinct butter pieces. Those pieces release steam during baking and help create flaky layers.

The dough should look rough in the bowl. If it already forms a smooth spinning ball, it has probably been processed farther than necessary.

Use and storage

Let a chilled disk sit briefly at room temperature only until it can roll without cracking. Keep the second disk cold while you work.

Tightly wrapped dough can be refrigerated for up to three days or frozen for up to two months; thaw overnight in the refrigerator.

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Safety note: Unplug before removing the blade, and lift it out before turning the dough mixture onto the counter.

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