Basic Pie Dough
- 2 ½ cups AP flour, plus extra for rolling
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- ½ pound unsalted butter , cold
- ½ to ¾ cup ice water
- Place flour, salt and sugar in a large bowl and mix with a fork.
- Cut butter into ½” cubes and add to the flour.
- Work butter into flour until no large chunks remain. This mix should be shaggy, not homogenous.
- Make a hole in the center of the mixture and add ⅓ cup ice water. Gently fold it into the flour and butter. Add more as needed, one tablespoon at a time, just until the dough comes together.
- Turn the dough out onto a floured surface. Cut it into two pieces, one larger than the other (eyeball ⅓ of the dough for the smaller piece). Shape the dough into discs, cover in plastic wrap, and let dough rest in the fridge for at least one hour before forming the pie. The dough will keep in the fridge for up to 5 days and in the freezer for 3 months.
- Remove the large disc from refrigerator. Using a rolling pin on a floured surface, roll dough moving from the center outwards, adding more flour as needed, until it is ⅛” thick. Transfer to pie dish or cast iron skillet and trim the edges so that 1” hangs over the edge of the pan.
- To make a lattice top, roll the smaller disc of dough into an oblong shape and cut it into 6 1” strips. Add the filling to the pie, then lay the strips across the pie in a criss-cross pattern. Press the strips into the lower crust around the edges and trim any excess dough. Crimp the dough around the edges and bake according to the pie recipe.
Lodge Cast Iron
Basic pie dough is worth the time it takes to make yourself. This recipe will fit a 10.25 inch cast iron skillet or a standard 9 inch pie dish.
-
Cut butter into 1/2 inch cubes.
-
Mix butter into flour.
-
Mixture should be be slightly lumpy.
-
Make a well in the center and pour in ice water.
-
Mixture should be shaggy, not homogenous.
-
Form into discs.
-
Cover with plastic wrap and refrigerate.
-
Roll dough to 1/8" thickness.
-
Transfer to a cast iron skillet.
Prep Time
1.5 hours
Cook Time
30 minutes
Servings
makes 1 pie
Ingredients
- 2 ½ cups AP flour, plus extra for rolling
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- ½ pound unsalted butter , cold
- ½ to ¾ cup ice water
Preparation
- Place flour, salt and sugar in a large bowl and mix with a fork.
- Cut butter into ½” cubes and add to the flour.
- Work butter into flour until no large chunks remain. This mix should be shaggy, not homogenous.
- Make a hole in the center of the mixture and add ⅓ cup ice water. Gently fold it into the flour and butter. Add more as needed, one tablespoon at a time, just until the dough comes together.
- Turn the dough out onto a floured surface. Cut it into two pieces, one larger than the other (eyeball ⅓ of the dough for the smaller piece). Shape the dough into discs, cover in plastic wrap, and let dough rest in the fridge for at least one hour before forming the pie. The dough will keep in the fridge for up to 5 days and in the freezer for 3 months.
- Remove the large disc from refrigerator. Using a rolling pin on a floured surface, roll dough moving from the center outwards, adding more flour as needed, until it is ⅛” thick. Transfer to pie dish or cast iron skillet and trim the edges so that 1” hangs over the edge of the pan.
- To make a lattice top, roll the smaller disc of dough into an oblong shape and cut it into 6 1” strips. Add the filling to the pie, then lay the strips across the pie in a criss-cross pattern. Press the strips into the lower crust around the edges and trim any excess dough. Crimp the dough around the edges and bake according to the pie recipe.
Contributed By
Lodge Cast iron
We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed!
Related Recipes
Basic Pie Dough
By Lodge Cast iron
Prep Time: 1.5 hours
Cook Time: 30 minutes
Servings: makes 1 pie
Ingredients
- 2 ½ cups AP flour, plus extra for rolling
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- ½ pound unsalted butter , cold
- ½ to ¾ cup ice water
Preparation
- Place flour, salt and sugar in a large bowl and mix with a fork.
- Cut butter into ½” cubes and add to the flour.
- Work butter into flour until no large chunks remain. This mix should be shaggy, not homogenous.
- Make a hole in the center of the mixture and add ⅓ cup ice water. Gently fold it into the flour and butter. Add more as needed, one tablespoon at a time, just until the dough comes together.
- Turn the dough out onto a floured surface. Cut it into two pieces, one larger than the other (eyeball ⅓ of the dough for the smaller piece). Shape the dough into discs, cover in plastic wrap, and let dough rest in the fridge for at least one hour before forming the pie. The dough will keep in the fridge for up to 5 days and in the freezer for 3 months.
- Remove the large disc from refrigerator. Using a rolling pin on a floured surface, roll dough moving from the center outwards, adding more flour as needed, until it is ⅛” thick. Transfer to pie dish or cast iron skillet and trim the edges so that 1” hangs over the edge of the pan.
- To make a lattice top, roll the smaller disc of dough into an oblong shape and cut it into 6 1” strips. Add the filling to the pie, then lay the strips across the pie in a criss-cross pattern. Press the strips into the lower crust around the edges and trim any excess dough. Crimp the dough around the edges and bake according to the pie recipe.
Recipe by Lodge Cast iron for Lodge Cast Iron at http://lodgemfg.businesscatalyst.com/recipe/basic-pie-dough