How To Make Basic Pie Dough for Sweet Cherry Pie
If you’re a person who loves the crust as much as the filling then this pie dough is your match! This recipe amps up simple cherry pie with a flaky crust.
In a food processor, combine flour, salt, and sugar; pulse briefly.
Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with ice water. Pulse until dough is crumbly but holds together when squeezed. Do not overmix.
Divide dough in half, and turn out onto 2 large pieces of plastic wrap. Fold plastic over each portion of dough; press to shape into 2 ¾-inch-thick disks.
Refrigerate for at least 1 hour or up to 3 days until firm.
On a floured piece of parchment paper, roll 1 disk of dough to a 14-inch round. Wrap dough around rolling pin; unroll over a 9-inch pie plate. Gently fit into bottom and sides of plate. Do not stretch dough.
Using kitchen shears, trim dough to a 1-inch overhang all around; refrigerate until ready to use. Reserve and refrigerate remaining disk of dough for top crust.
Use as desired and enjoy.
- Calories: 2781.34kcal
- Fat: 187.18g
- Saturated Fat: 117.09g
- Trans Fat: 7.44g
- Monounsaturated Fat: 47.99g
- Polyunsaturated Fat: 8.20g
- Carbohydrates: 242.80g
- Fiber: 8.44g
- Sugar: 5.17g
- Protein: 34.21g
- Cholesterol: 488.05mg
- Sodium: 1402.15mg
- Calcium: 104.02mg
- Potassium: 389.22mg
- Iron: 14.56mg
- Vitamin A: 1552.68µg
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