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Flaky buttery easy puff pastry pie dough is the only recipe you will need this season. Make it in just 15 minutes for the best pie crust with flaky layers. | aheadofthyme.com

Easy Puff Pastry Pie Dough


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5 from 3 reviews

  • Author: Sam | Ahead of Thyme
  • Total Time: 1 hour 15 minutes
  • Yield: 1 double crust pie dough
  • Diet: Vegetarian

Description

Flaky and buttery, easy puff pastry pie dough is the only recipe you will need this season. Make it in just 15 minutes for the best pie crust with multiple flaky layers. 


Ingredients

  • 3 cups all-purpose flour (375 grams)
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 1 cup unsalted butter, cold and cubed into 1/2-inch pieces
  • 1/2 cup ice cold water

Instructions

  1. In a food processor, add flour, sugar, salt and cubed butter. Pulse mix on and off for 1 minute, until the flour mixture turns into a small breadcrumb-like consistency.
  2. Drizzle ice water into the mixture (ice water is the key here). Close the lid and continue to pulse mix on and off for another 1 minute. If you squeeze the crumbs together and they stick together, that means the crumbs are good to go.
  3. Transfer the crumb-like dough into a large ziploc bag. Squeeze with your hands to bring all the loose crumbs together until it turns into a nice and smooth dough ball. Using disposable gloves will help prevent the butter from melting too quickly, as handling the pie dough directly with bare hands will cause the butter in the dough to melt much more quickly, making the dough sticky.
  4. Divide the dough ball in half. Place one in the refrigerator, and take the other and place it in between two pieces of large parchment paper or cling wrap. Flatten it with a rolling pin. Transfer to the refrigerator and repeat with the second ball of dough. You will have 2 equal discs. (Whenever you are not working with one of the dough pieces, place in the refrigerator).
  5. Take one dough disc at a time, and fold it in half. Turn the dough 90 degrees and fold it again to roughly form a square. Roll each dough out with a rolling pin into a 12-inch circle. Repeat this step one more time (folding and rolling). This creates the laminated puff pastry dough which is made up of many layers of alternating dough and butter. 
  6. Wrap the dough tightly in plastic wrap or keep it in between parchment paper and refrigerate for at least 1 hour before using to make a pie.

Notes

Equipment used: measuring cups and spoons (or kitchen scale), food processor, disposable gloves, rolling pin, parchment paper, and cling wrap.

How much pie crust does this make: This recipe is sufficient for one double crust pie dough, or two single crust pie doughs. It also makes a little bit extra dough in case you need to patch the edges (which I find I have to do every time).

Use disposable gloves: Using disposable gloves when handling pie dough will help prevent the butter in the dough from melting too quickly, as handling the pie dough directly with bare hands will cause it to melt much more quickly, making the dough sticky.

Always store in the refrigerator: Whenever you are not working with one of the dough pieces, always place it in the refrigerator to keep the butter from melting.

How to store: Store puff pastry dough wrapped tightly in cling wrap or between 2 pieces of parchment paper in the refrigerator for up to one week.

How to freeze: Freeze puff pastry dough wrapped tightly in cling wrap and place in the freezer for up to 3 months. Place in the refrigerator for a few hours to allow it to thaw before use. Do not let it thaw at room temperature as the butter can start to melt.

  • Prep Time: 15 minutes (+ 1 hour time to refrigerate)
  • Category: Dessert
  • Method: Food Processor
  • Cuisine: American