All Buttah Pie Dough

November 10, 2013

Test Kitchen-Approved

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 McDowell

Makes: one single-crust pie (double easily)

Ingredients

  • 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

Directions

  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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Reviews (15) Questions (0)

15 Reviews

Evin L. November 22, 2018
After years of disappointing pie crusts this is THE ONE! The pieces of butter look very large, but trust it. I made the dough by hand and it came together easily and quickly. I recommend watching Erin's how to video, which shows what she means by "rub the butter," along with other helpful tips.
 
ncschaer November 16, 2018
What does rub the butter mean?<br />
 
Sonja W. November 16, 2018
I'm making an educated guess that "rub the butter" is a way to describe working the butter into the flour with your own hands/fingers instead of a pastry cutter or fork. I would love to know what percentage of pie crust makers use a pastry cutter or other tool vs. how many get their bare hands right into the bowl. I've done it both ways, but after using my fingers to rub the cut pieces of butter into the flour, and then tossing the combined ingredients around in the bowl to ensure they were distributed evenly, it was my favorite method. <br />I've been making all-butter crusts for 25 years, and I have stopped at the point where the butter oieces are the size of walnut halves or peas, however. I have always worked the butter and flour together until it looks like coarse cornmeal, which is standard for most crust recipes. I've also never made a crust as pretty as the one in the photo, either. They've always been delicious, but I can't crimp prettily to save my life. Making the coins cookie cutter style and then attaching them is a wonderful idea!
 
Sonja W. November 16, 2018
Second paragraph should read: "I have *never* stopped at the point where the butter pieces are the size of walnut halves or peas."<br /><br />I wish this site had an option to edit!
 
SucréSalé November 20, 2018
There is a great video on NY Times that walks through the steps of making this dough https://cooking.nytimes.com/recipes/1019713-perfect-pie-crust?smid=pin-share
 
loyalt June 30, 2018
What is "rub" the butter to size of walnut halves? If you are using cold butter, how best do you "rub" it?
 
Jim November 13, 2018
For "Rub the butter" do you mean make the pieces of butter into a round ball covered in flour?
 
Dakota B. December 24, 2017
I need help. I've made this recipe multiple times, and always receiving praise for being the flakiest pie dough ever, which I agree with--it's amazing. However, every time I make it, the crust is... well. Ugly. The crimp never works properly and it ALWAYS shrinks down while I'm blind baking it. What am I doing wrong?
 
Emma November 22, 2017
Does anyone know if it works to have the dough chill overnight and then bake it the next day?
 
Evin L. November 22, 2018
I made and froze mine two days before I rolled it out. On the day I rolled it out I took it out of the freezer and let it thaw in the fridge for about 14 hours (long work day.) I chilled the rolled out crust overnight, made the filling and baked it the next day. Worked really well.
 
Madeline C. September 19, 2017
It would be great to get this recipe with the ingredients measured by weight <br />
 
LouLou November 28, 2016
Great pie dough recipe! Very flaky.
 
janice December 2, 2015
This is a 1/2 recipe from Martha Stewart that I have been making for years.<br />It is perfect every time, make sure flour, butter, water are all chilled. I freeze my butter and chop before using.
 
Anna November 1, 2014
How did you get the crust to look like that? It's gorgeous!
 
Edward September 28, 2016
I would imagine it is rolled out for a regular pie crust then the coins are added along the rim last,adhered with a dab of water.