Traditional Pie Dough | culture: the word on cheese
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Traditional Pie Dough

Traditional Pie Dough

Amy Scheuerman
This recipe makes enough for a double-crust pie; halve it for a single-crust pie.


  • cups all-purpose flour
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 8 ounces 2 sticks unsalted butter, cut into ½-inch cubes and chilled
  • 3 tablespoons ice water plus more as needed
  • 1 tablespoon apple cider vinegar chilled


  • In a food processor, pulse flour, sugar, and salt to combine. Add butter and pulse 10 to 15 times until no pieces of butter larger than a pea remain.
  • Add water, 1 tablespoon at a time, pulsing 2 times between each addition. Add vinegar and pulse until dough comes together and no loose flour remains. (Add up to a tablespoon more water if needed.)
  • Turn dough onto a floured surface. Gather it into a ball and flatten to a 1-inch-thick disk. Wrap in plastic wrap. Refrigerate dough at least 1 hour or up to 2 days. Let sit at room temperature 5 minutes before rolling.

Amy Scheuerman

Amy Scheuerman—culture's former web director—spent eight years in North Carolina where she developed a love of barbecue and biscuits before moving up north to get a degree in nutrition. She now works at the Isabella Stewart Gardner Museum.