All Buttah Pie Dough

November 10, 2013
Photo by James Ransom
Author Notes

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 Jeanne McDowell

Watch This Recipe
All Buttah Pie Dough
  • Makes one single-crust pie (double easily)
  • 1 1/4 cups all-purpose flour, sifted
  • Pinch salt
  • 8 tablespoons butter, cut into 1/2-inch cubes
  • 1/4 cup ice water, or more as needed
In This Recipe
  1. In a large bowl, whisk together the flour and salt to combine.
  2. 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).
  3. Make a well in the center, and add the water a few tablespoons at a time and mix just until the dough comes together.
  4. Wrap the dough in plastic and chill well before rolling, forming, and baking.

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I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, The Book on Pie, is out on November 10th, 2020.