If pie is the perfect happy ending, then that pie deserves a proper beginning. Whether it's in Apple Pie Undone, Chocolate Pistachio Pie, or Quince Paste and Crème Fraîche Tartlets, make sure your sweetest creations have that extra homemade taste with this perfect dough.

Or, try one of our other desserts to give thanks for.
Servings: Makes 1 (9-inch) piecrust, 25–30 cookies, or 6–8 tartlets
  • 2 cups all-purpose flour
  • 2 Tbsp. sugar
  • 1/2 tsp. salt
  • 3 Tbsp. cocoa , preferably Dutch-processed (for chocolate dough only)
  • 12 Tbsp. (1 1/2 sticks) cold unsalted butter , cut into small pieces
  • 1/2 tsp. vanilla extract (optional)
  • Directions
    Stir together flour, sugar, and salt in a large bowl. If making chocolate dough, also add cocoa.

    Use a pastry blender or a fork to cut in butter until the mixture resembles coarse meal with pea-size bits of butter throughout. (Or combine dry ingredients in a food processor, then pulse in butter.)

    Drizzle in 1 to 2 tablespoons of ice water at a time (up to 6 tablespoons total), tossing after each addition, and using only enough water to make dough clump together when squeezed. Add vanilla (if using).

    Pat dough into a 4-inch circle, tightly cover with plastic wrap or parchment, and chill for 30 minutes or up to 2 days (or freeze for up to 3 months). See each recipe above for baking instructions.


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