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How to Make Pie Crust in a Stand Mixer

A mixture of flour and butter being mixed together in the bowl of a stand mixer
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Ingredients

  • 3 cups (360 grams) all-purpose flour
  • 1 teaspoon (4 grams) Diamond Crystal kosher salt (see note for other)
  • 16 tablespoons (227 grams) unsalted butter, chilled and cut into 1" pieces
  • 1 tablespoon (15 grams) apple cider vinegar
  • ½ cup (115 grams) ice water, more as needed

Instructions

  1. In the bowl of a stand mixer fitted with a paddle attachment, combine the flour, and salt on low speed.
  2. Add in the butter, and turn the mixer on low (cover the bowl with a towel if flour starts to spill out). Let the paddle cut the butter into the flour until the butter is in small pieces, about the size of a pea, with some larger pieces remaining, no bigger than a marble.
  3. Pour the vinegar into the water.
  4. With the mixer running, slowly stream the water into the bowl. Mix until most of the dough comes together around the paddle, about 15 seconds, and then immediately shut off the mixer to not overwork the dough. The dough should hold together easily. If there are any dry spots in the mix, sprinkle (or spray) a few drops of water on that area.
  5. Transfer the dough mixture onto a work surface and divide into two pieces, each about 12 ounces.
  6. Place each in a piece of plastic wrap and wrap tightly. Using a rolling pin, roll the wrapped dough out until it stretches to the corner of the plastic wrap.
  7. Refrigerate for at least 2 hours, but preferably overnight.

Notes

Weighing your flour is the most accurate way to measure. If you aren't going to weigh it, make sure to spoon it into the cup, and then level it off. If you scoop the flour out with the measuring cup and then level, it could change the outcome of the final product

This recipe was tested using Diamond Crystal coarse kosher salt. If you use  Morton's kosher salt or fine salt decrease by about half for volume, or use the same amount by weight.

Depending on the size of the mixer, it can make between 2 and 6 pie crusts at a time. The recipe shared in this article yields 2 pie crusts, but it can be doubled or tripled as needed.

You can store pie dough in the refrigerator for 2-4 days or the freezer for up to 3 months. If you plan to store it for an extended period of time then wrap it up twice!

Find it online: https://everydaypie.com/stand-mixer-pie-crust/