Paula Deen Pie Dough Recipe
The Paula Deen Pie Dough Recipe is a classic homemade pie crust loved by many bakers. It is flaky, buttery and easy to make.
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup cold unsalted butter cubed
- 6 –8 tablespoons ice water
Instructions
Mix the Dry Ingredients
- Place flour, salt and sugar in a large bowl. Stir gently with a spoon so everything mixes evenly.
Add the Cold Butter
- Add cold butter cubes to the flour mixture. Make sure the butter stays cold for flaky layers.
Cut the Butter into Flour
- Use a pastry cutter or fork. Press butter into flour until mixture looks like coarse crumbs with small butter pieces.
Add Ice Water Slowly
- Add one tablespoon of ice water at a time. Mix gently with a fork until the dough begins holding together.
Form the Dough Ball
- Use your hands to gather the dough. Press lightly until a rough dough ball forms.
Divide the Dough
- Place dough on a clean surface. Divide it into two equal portions for two pie crusts.
Shape into Discs
- Flatten each portion gently into round discs. This shape makes rolling the dough easier later.
Wrap and Chill
- Wrap the dough discs in plastic wrap. Place them in the refrigerator for at least 30 minutes.
Prepare Rolling Surface
- Lightly sprinkle flour on your countertop. This prevents the dough from sticking while rolling.
Roll the Dough
- Place chilled dough on the floured surface. Roll gently from center outward until about 12 inches wide.
Transfer to Pie Dish
- Carefully lift the rolled dough. Place it into the pie dish and press lightly along the bottom and sides.
Trim the Edges
- Use a knife to trim extra dough from the edges. Leave about half an inch around the rim.
Crimp the Crust
- Fold the edges slightly and pinch with your fingers. This creates a classic decorative pie crust edge.
Pre-Bake if Needed
- For some pies, bake the crust at 375°F for about 15 minutes until lightly golden.
Use for Your Favorite Pie
- Your homemade pie dough is ready. Fill it with your favorite sweet or savory pie filling.
Notes
- Always use very cold butter for flaky layers.
- Chill the dough before rolling to prevent shrinking.
- Add a tablespoon of vinegar for extra tender dough.
- Use half butter and half shortening for extra flakiness.
- Avoid overworking the dough to keep it soft.
- Sprinkle sugar on top for sweet pies.
- Add herbs for savory pie crust variation.
- Freeze dough for future baking.