Basic Pie Dough (All-Butter Version)
- Yield 2 pieces
This all-butter crust is unrivaled in terms of flavor. It’s also quite flaky, despite having no shortening. The secret is to work with very cold butter.
Try keeping your butter in the freezer, transferring it to the refrigerator overnight or several hours before you intend to make pie dough. Work quickly, with cold hands on a cool work surface, and you’ll end up with a crust that’s as flaky as it is scrumptious.
- 2 1/2 cups all-purpose flour
- 1 1/4 teaspoons sea salt
- 1 cup (2 sticks) unsalted butter, chilled and cubed
- 3/4 cup ice water
- Mix the flour and salt together in a medium-large bowl.
- Using a pastry blender or two forks, incorporate the butter until the mixture resembles coarse meal (you should still have some rather large bits of butter and shortening when you’re done).
- Slowly drizzle in the ice water. Stir with a large spoon until the dough begins to clump.
- Transfer the dough onto a floured work surface and, using your hands, fold it into itself until all of the flour is incorporated into the fats. The dough should come together easily but should not feel overly sticky.
- Divide the dough in half, shape it into two balls, and pat each ball into a ½-inch thick disk. Wrap each in plastic wrap (or try the alternative tip on page 22) and refrigerate for at least an hour.
- Proceed according to the pie recipe instructions.
- Makes: Dough for one double-crust pie.