The name says it all -- this dough is all butter, all the time. Allow plenty of time for chilling, and it'll turn out crazy flaky.
The name says it all -- this dough is all butter, all the time. Allow plenty of time for chilling, and it'll turn out crazy flaky.—Erin McDowell
Makes: one single-crust pie (double easily)
cups all-purpose flour, sifted
tablespoons butter, cut into 1/2-inch cubes
cup ice water, or more as needed
- In a large bowl, whisk together the flour and salt to combine.
- Add the butter, tossing the cubes in the flour to coat. Rub the butter into the flour until it is the size of walnut halves (for a flaky crust) or peas (for a mealy crust).
- Make a well in the center, and add the water a few tablespoons at a time and mix just until the dough comes together.
- Wrap the dough in plastic and chill well before rolling, forming, and baking.
- This recipe is a Community Pick!