Our pie dough is also our own recipe after experimenting with several recipe’s online using different fats and additives we settled on:

• 1 lb Frozen Unsalted Butter
• 5 Cups All-Purpose Flour
• 1 Tablespoon Granulated Sugar
• 1 Tablespoon Salt
• Ice Water until dough forms

The recipe above makes enough crust (top and bottom) for two 9″ apple pies. Mix the dry ingredients and place in a mixing bowl, take frozen butter and cut with a cold knife into 1/4-1/2″ cubes and add to dry ingredients. Cut butter into dry ingredients with whatever process works best for you. We use the paddle attachment on a stand mixer with excellent results, others swear by using two knives, a pastry mixer, or just your fingertips. Whatever method you use you want the butter to remain as cold as possible while it’s broken into smaller and smaller pieces, stop mixing the butter when there’s a few larger pieces about the size of a pea and most of the butter is incorporated into the flour so it looks a little like wet sand.

Slowly add ice water to the mixture stirring with a fork, we also just use our stand mixer for this part, mixing in water until it forms a dry “raggy” dough. The mixture should barely hold itself together, with lots of loose bits of buttery flour. Typically this is going to take somewhere between 1/4 and 1/2 cup of ice water, it’s difficult to give an exact measurement because it depends greatly on how much moisture your flour contains from the beginning.

Press the dough into the bottom of your mixing bowl with your hands then cut it into four equal portions. Take each portion out and form a 1″ thick puck of dough and wrap tightly with plastic wrap. These should be refrigerated for an hour before rolling into 1/4″ crusts, they will also keep in the refridgerator for up to a week, or may be frozen for use up to a year later. If you plan to freeze your pie dough we recommend placing the wrapped pucks in a freezer bag to prevent freezer burn, and date the bag so you remember when you need to use them. When using frozen pie dough, thaw in the refrigerator for 24 hours or until pliable enough for rolling.