Directions

1. . 3-2-1 and You’re Done DIY pie dough is a breeze when you remember 3-2-1, which is the ratio of flour to fat to liquid for a basic pie dough recipe. When it comes to baking, accuracy is everything, so whenever possible, it’s best to weigh out ingredients. And that leads us to the following 3-2-1 pie dough recipe: The above recipe is for a savory pie crust, however you can add a teaspoon or two of sugar for additional sweetness, depending on your pie filling.
2. To go from raw ingredients to perfect pie dough, look no further than your KitchenAid® Pro Line® Series 16-Cup Food Processor. Simply add the flour and a pinch of salt to the work bowl of a food processor fitted with the dough blade. Pulse to aerate the ingredients before cubing the cold butter, adding it to the work bowl and then continuing to pulse until pea-sized pieces form.
3. Once the butter has been incorporated, drizzle in the ice water, 1 ounce at a time, while continuing to pulse the food processor. Stop the food processor and pinch the dough between your fingers. It should easily clump together. If it’s still too dry, add more ice water, 1 ounce at a time, until the dough comes together.