All-Butter Pie Dough Recipe
All-Butter Pie Dough
Makes enough for a double-crust 9-inch pie
This pie crust recipe is adapted from Art of the Pie, by local baker Kate McDermott. We like the book so much we sell it our Kitchen Shop!
- 2 1/2 cups all-purpose, unbleached flour measured by “dip and sweep” (See Cook’s Tips)
- 1/2 tsp salt
- 14 Tbsp cold butter (salted or unsalted), cut into tablespoon-size pieces
- 1/2 cup ice water plus 1 to 2 Tbsp more, as needed
- In a large chilled bowl, stir together flour and salt. Sprinkle butter over flour. With a pastry blender or your clean, cold hands, mix butter into the flour mixture until the ingredients look like cracker crumbs with lumps the size of peas and almonds.
- Sprinkle 1/2 cup ice water over dough. Stir it in with a fork. Squeeze a handful of dough with your hand; it should keep together and feel moist. Add additional ice water as needed until dough holds together and you can gather it up to form into a ball with the texture of cool clay or play-dough.
- Place the ball on a very lightly floured work surface. Cut into two equal pieces. Form each into a chubby disk about 5-inches in diameter. Wrap each disk in plastic wrap or a food-safe plastic bag dusted with a bit of flour and chill for at least 1 hour.
- To roll out dough for a pie or tart, remove the dough from the refrigerator and place on a lightly floured pastry cloth or work surface. Let rest at room temperature for a few minutes, until slightly soft and easy to roll.
- Dust top of dough with a little flour to prevent sticking while rolling. Roll dough out from the center in all directions, adding a bit more flour as needed to prevent sticking, into a circle about 2 inches larger than your pie or tart pan or as your recipe directs. Carefully drape dough over your rolling pin and gently fit it into the pan. If making a double crust pie, roll out second disk of dough to place over filling. Crimp or scallop crust edge, as desired. Follow your recipe for filling and baking pie or tart.
- Cook’s Tips:
- To measure flour, dip a dry ingredient measuring cup into the flour and level off the top with a straight edge.
- The key to good pie crust is to avoid overworking the dough and melting the butter into the flour before it is baked. Keep ingredients and tools as cold as possible – including your hands!
- Instead of all butter, you can use 1 stick (8 Tbsp) butter and 8 Tbsp of cold vegetable shortening or cold leaf lard.
- If your crust breaks, don’t worry! Brush a little water where it needs to be patched and “glue” on the patch piece.
Nutrition:Amount Per Serving (based on 8 servings)
Fat: 21 g
Saturated Fat: 13 g
Cholesterol: 55 mg
Sodium: 310 mg
Carbohydrates: 30 g
Fiber: 1 g
Sugar: 0 g
Protein: 4 g
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Ratings and Reviews
“This is a basic pie crust recipe, and yet it turned out so much better than the ones i've been using all these many years. from now on, this is my "go to" recipe for pie crust.”