I had the joy of sitting down and interviewing Helen Nugent for my latest article on Pie and Tart Art/Styling. Helen is an author, Food Network featured guest, and highly skilled pie baker and artist who showcases her beautifully crafted pies to her +50k followers on Instagram. While talking to Helen about her process of creating intricate pie art, we got on the subject of her tried-and-true pie dough recipe. She mentioned that to have successful pie dough decorations (and base crust) you need a fool-proof dough recipe. Helen’s recipe helps avoid the issues of tearing and break when handling the dough, as well as offers a delicious rich flavor. Follow the simple instructions bellow, and check out the how-to video she graciously provided for us! I can confidently say that you will not be disappointed with this recipe. I’ve been rocking with the pie dough recipe from my lady Betty Crocker for over 10 years- and after trying this recipe I’m switching to Helen’s recipe and never looking back. Don’t forget to head on over to Helen’s Instagram @batterednbaked for some daily pie inspiration, and check out our Food Couture section to find more articles on pies and tarts! Happy baking!

• 8 oz unsalted butter very cold
• 10 oz all-purpose flour
• 1/2 tsp table salt
• 1 tbsp granulated sugar
• 4-5 tbsp ice water very cold

1. Dice the cold butter into 1-inch cubes and return to the refrigerator to chill while you prepare the flour mixture. Fill a small bowl with iced water and set aside.

2. Place the flour, sugar and salt into a food processor bowl, fitted with a metal blade. Pulse 2-3 times to combine and distribute the ingredients.

3. Remove the well-chilled butter cubes from the refrigerator and add them to the food processor bowl. Pulse 6-8 times to cut the butter into the flour mixture (your butter pieces will be different sizes, from pea to lima bean size).

4. Add five tablespoons* of the ice water to the mixture, one tablespoon at a time, pulsing two times after each addition. Once all five tablespoons of water have been added, continue to pulse until the pastry just begins to clump together (an additional 10-15 pulses).

5. Turn the pastry dough out onto a lightly floured surface. Use your hands to gently bring the pastry together into a ball. Use a knife to divide the ball into two, and press gently with the palm of your hand to flatten both pieces into discs. Wrap each disc tightly in plastic wrap and refrigerate for at least 45 minutes.

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