This incredible versatile pie dough is the perfect shortcut for the busy cook - simply flour a clean surface and rolling pin and gently roll the dough out to the desired thickness. Cut into shapes for hand pies, fill a standard pie dish with this crust, or leave your pie flat and open-faced for a quick galette. Brush with egg wash, if desired, and bake away to golden, flaky perfection.
Pie dough is an all butter crust and should be kept frozen and left to thaw overnight in the refrigerator and kept refrigerated until it is ready to roll out. Dough should not be warm, over-floured or overworked. Rolled pie crust should be chilled for 30 minutes before filling.

One pie dough will be enough for one pie dish. If your pie requires a top or latticework, we recommend purchasing two pie dough rounds.