How to Make the Perfect Pastry Pie Dough - Italian Cooking.




  • Large mixing bowl
  • Rolling pin
  • Plastic wrap
  • Knife or scissors
  • Pie dish


  • Flour (5 cups)
  • Sugar (2 teaspoons)
  • Salt (2 teaspoons)
  • Butter (32 ounces, 1/2 inch cubes)
  • Water (3/4 cup, chilled)
  • Egg (1, whole) (optional)
  • Milk (1/4 cup, chilled) (optional)


    1. Combine the flour, sugar, and salt in a large mixing bowl. Add half of the cold butter to the dry ingredients. Toss the butter in the flour mixture until all of the pieces are coated. Using your fingers, lift the pieces of butter above the bowl and begin to break them apart. Work as quickly as possible to prevent the butter from melting. The pieces of butter should eventually resemble the size of large peas. Once incorporated, add the rest of the butter and repeat the crumbling process. 01:03
    1. Make a well in the middle of the flour-butter mixture. Pour about half of the cold water into the center. Using your hand like a spatula, scrape the sides of the bowl and gently fold the flour into the center well. Rotate the bowl slightly and repeat the folding process until a shaggy dough forms. Continue adding water one tablespoon at a time until the dough becomes a cohesive mass. 05:25
    1. Pour the dough onto a clean surface. Be sure to scrape any remnants from the bottom of the bowl to reincorporate them. Press down on the dough with your palms and work it into a large disk. Store the dough as is or cut it into four equal-sized portions. If separating the dough into portions, work each piece into a disk and wrap it loosely with plastic wrap. Refrigerate the dough for at least 30 minutes before rolling or freeze it for future use. 07:24
    1. Lightly dust a clean, non-porous surface with flour. Remove the pie dough from the refrigerator and discard the wrapping. Dust a small amount of flour on top of the dough and the rolling pin. With the rolling pin, hit the dough repeatedly, warming and flattening it as much as possible prior to rolling it. Starting from the center of the flattened disk, push down on the rolling pin, press the dough away from your body and then pull it back toward you. Gently lift and rotate the dough and repeat the rolling process. Add flour any time the dough becomes sticky. Continue rolling until the dough is flat, even, and to your desired thickness. 09:35
    1. To make a pie crust, place a pie dish upside down on the rolled-out dough. Using scissors or a knife, cut around the circumference of the dish, leaving about an inch of dough between the the rim of the dish and your cut. Gently place the trimmed dough over the inside of the dish. Lift the edges up slightly and allow the dough to sink into the dish. Remove excess dough from the sides but leave approximately one inch hanging over. This edge can be rolled under and crimped. For a lattice or double crusted pie, the edges will remain untreated until the top portion is added. Puncture the bottom of the raw crust with a fork to prevent the it from puffing up during the baking process. Fill immediately or par-bake and fill after.