Flaky All Butter Pie Dough
This flavorful and flaky all butter crust is quick and easy to make for sweet or savory pies, quiches, galettes, or handheld pastries. It is sure to become your go-to recipe! The recipe makes enough dough for two single-crust pies or one double crust pie.
Servings: 8 servings
Cost: $3
Equipment
- 1 Medium to large mixing bowl
- 1 Paastry blender
- 1 measuring cups and spoons
- 1 Rolling Pin
Ingredients
- 1 cup butter chilled well, and cut into 1 inch cubes, see note
- 2.5 cup all-purpose flour
- 1.25 teaspoon Dimond Crystal Kosher Salt use less if using table salt
- 2 Tablespoons sugar
- 2 cups ice water see note
Instructions
- Whisk together the flour, salt and sugar until well combined.
- Add the butter and gently toss to coat with the flour, breaking up any pieces sticking together so they are all coated.
- Using a pastry blender, cut the butter into the flour mixture until the piece of butter are the size of kidney beans, with some larger.
- Using a Tablespoon, drizzle two tablespoons of water over the top of the mixture.
- Gently reach your fingers down the side of the bowl and lightly toss the flour over the water. Turn the bowl and repeat.
- Add 2 more tablespoons of water and repeat.
- After you have added 8 tablespoons, squeeze the mixture to check that it is starting to hold together but still is slightly crumbly. Add more water, 1 Tablesppon at a time until the dough holds together and there are very few dry pieces. Pick up any dry flour with the dough.
- Divide the dough into two discs and wrap tightly with plastic wrap. Press down on the wrap to push the edges tightly against the side of the wrap.
- Chill in the refrigerator for a minimum of two hours. Double or triple wrap and label if freezing for up to three months.
- Use the dough in any recipe calling for pie dough, and follow that recipe for baking instructions. See my notes in the blog post for guidelines on how I bake my pies.
Notes
Cut your cold butter first and put it in the freezer in a freezer-safe bowl to chill while you gather the rest of the ingredients.
Fill a 2-cup measuring cup with ice then fill with cold water to the 2-cup line. You'll use a tablespoon to measure the water from there.