This classic pie dough is based on the ratio of 3 parts flour, 2 parts fat, and 1 part water. I first learned the method at Portland’s Culinary Workshop and then “got it” more when reading Michael Ruhlman’s book Ratio.

The method is simple and transformative. Have not found a commercial product that replicates the homemade version.

Note: I tend to add an egg and compensate for it by using less water. You can add a layer atop the crust to enhance texture, flavor, or structure (nuts and painted chocolate for example). I par bake whenever possible to avoid a “soggy bottom,” and also keep a baking steel closely beneath.

Have found lentils to be easier to use than pie weights.

Ingredients

• 3 parts flour: 12 ounces (340 grams, about 2 ½ cups all-purpose flour)

• 2 parts fat: 8 ounces (227 grams, 1 cup unsalted butter, cold, diced)

• 1 part water: 4 ounces (113 grams, ½ cup ice water)

Instructions

1. Mix the dry ingredients:

• In a large bowl, combine the flour with a pinch of salt (if using unsalted butter).

2. Cut in the butter:

• Add the cold, diced butter to the flour. Use a pastry cutter, two knives, or your fingers to work the butter into the flour until the mixture resembles coarse crumbs (pea-sized pieces are fine).

3. Add the water:

• Gradually add the ice water (113 grams / 4 ounces), a tablespoon at a time, mixing gently with a fork. Stop when the dough just holds together when pressed. Avoid overmixing to keep the dough tender.

4. Chill the dough:

• Gather the dough into a ball, flatten it into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour before rolling out.

5. Roll out and use:

• Roll the chilled dough on a lightly floured surface to your desired thickness, then transfer it to a pie dish. Trim and crimp the edges as needed.