All-Butter Easy Pie Dough Recipe

This All-Butter Easy Pie Dough recipe is a flaky and buttery recipe, which is made with cold butter and all-purpose flour. It’s a classic, foolproof recipe, perfect for any sweet or savory pie.

All-Butter Easy Pie Dough Ingredients

• 2 cups (240 grams) all-purpose flour, cold
• 1 teaspoon (6 grams) salt
• 1 tablespoon (11 grams) sugar
• 1 cup (225 grams) unsalted butter, cut into small pieces and chilled in the freezer for 10 minutes
• 1/2 cup (120 milliliters) ice water
• 1 teaspoon (5 milliliters) lemon juice

How To Make All-Butter Easy Pie Dough

1. Combine dry ingredients: In the bowl of a food processor, pulse together the cold flour, salt, and sugar until combined.
2. Cut in the butter: Add the very cold, cubed butter to the flour mixture. Pulse 8 to 12 times, until the mixture resembles coarse cornmeal with some pea-sized pieces of butter still visible.
3. Add liquid and form dough: In a small bowl, stir the ice water and lemon juice together. With the food processor running on low, slowly pour the liquid down the feed tube and pulse just until the dough begins to come together.
4. Chill the dough: Turn the dough out onto a lightly floured surface, divide it in half, and gently form each piece into a flat disk. Wrap each disk in plastic wrap and refrigerate for at least 20 minutes before rolling out.

Recipe Tips

• How to get an extra flaky crust? The most important step is to keep all your ingredients, especially the butter and water, as cold as possible. The small pieces of cold butter create steam pockets as they melt in the oven, which is what creates the light, flaky layers.
• Can I make this without a food processor? Yes. You can use a pastry blender or two knives to cut the cold butter into the flour mixture in a large bowl. You can also use your fingertips, but work very quickly to avoid warming the butter with your hands.
• Why chill the dough? Chilling the dough is a crucial step. It allows the gluten in the flour to relax, which prevents a tough crust. It also ensures the butter pieces stay solid, which is the key to a flaky texture.
• Can I make this dough ahead of time? Absolutely. This pie dough can be made and stored, well-wrapped, in the refrigerator for up to 3 days or in the freezer for up to 3 months. Thaw frozen dough in the refrigerator overnight before using.

What To Use All-Butter Pie Dough For

This versatile, all-butter pie crust is the perfect base for both sweet and savory pies.

• Classic Apple Pie or Peach Pie
• Holiday Pumpkin or Pecan Pie
• Savory Quiche Lorraine
• Chicken Pot Pie

How To Store Pie Dough

• Unbaked Dough: Wrap the dough discs tightly in plastic wrap. They can be refrigerated for up to 3 days or frozen for up to 3 months.
• Baked Crust: An unfilled, baked pie crust can be stored, loosely covered, at room temperature for up to 2 days.

All-Butter Pie Dough Nutrition Facts

• Serving Size: 1 slice (⅛ of double crust)
• Calories: 350 kcal
• Fat: 22g
• Carbohydrates: 34g
• Protein: 4g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

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