Big Batch Pie Dough

Pie Crust
Yields5 Servings
Ingredients:
 1 ½ lbs unbleached all-purpose flour
 ½ oz salt
 1 lb unsalted butter, cut into pieces
 8 oz cold water
Directions:
1

Using a food scale, measure all ingredients.

2

In the bowl of a stand mixer, add flour and salt and mix until combined.

3

Add butter, a pound at a time, and mix until dough resembles coarse crumbs.

4

While the mixer is running, slowly add water until a soft dough is formed. Don't overmix. You just want everything combined.

5

Remove the dough from the mixing bowl and divide it into 5 equal portions (about 9-10oz each). Form each portion into a round disc and cover each with plastic wrap. Refrigerate for 2 hours before rolling out for pie crust. Makes 5 single-crust pies.

Ingredients

Ingredients:
 1 ½ lbs unbleached all-purpose flour
 ½ oz salt
 1 lb unsalted butter, cut into pieces
 8 oz cold water

Directions

Directions:
1

Using a food scale, measure all ingredients.

2

In the bowl of a stand mixer, add flour and salt and mix until combined.

3

Add butter, a pound at a time, and mix until dough resembles coarse crumbs.

4

While the mixer is running, slowly add water until a soft dough is formed. Don't overmix. You just want everything combined.

5

Remove the dough from the mixing bowl and divide it into 5 equal portions (about 9-10oz each). Form each portion into a round disc and cover each with plastic wrap. Refrigerate for 2 hours before rolling out for pie crust. Makes 5 single-crust pies.

Big Batch Pie Dough