American

All Buttah Pie Dough

March  7, 2021
26 Ratings
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)
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.
  5. VARIATIONS: Chocolate Pie Dough Replace: ¼ cup/30 grams of the all purpose flour with 1/3 cup/28 grams unsweetened cocoa powder (any kind, but dark or black cocoa powder (see Resources) make particularly intense crusts). Take care not to overbake this crust – look for a dry, matte appearance all over as an indicator. Spiced Pie Crust: Add up to 1 1/2 tablespoons ground spices or a combination of a few! One of my fave combos is 1 ¼ teaspoons ground ginger, 1 teaspoon ground cinnamon, ½ teaspoon ground allspice, and ½ teaspoon ground cloves.
  6. To Roll Out the Dough: Lightly dust a work surface with flour, and lightly dust a rolling pin, if desired. Roll out the dough to about ¼ inch thick, rotating it as you work to help prevent it from sticking. To transfer the dough to the pan, gently roll it up, wrapping it around the pin, then unfurl it into the pie plate. To Prepare the Edge for Crimping: On a single crust pie, use scissors to trim away the excess dough, leaving about ½ inch excess all the way around the outside edge of the pie plate. Tuck this excess dough under, pressing gently to make it flush with the edge of the pie plate. On a double crust pie, gently press the top and bottom crust together to flatten the dough slightly, then trim the excess and tuck under ss directed for a single crust pie. To Par-Bake the Dough: Dock the crimped single crust pie dough with a fork and chill well (at least 30 minutes). Cut a square of parchment paper slightly larger than the diameter of a pie plate, and press it into the base of the pie plate. Fill with pie weights to the top inner rim of the pie plate. Bake in a 425°F oven until the edges begin to lightly brown, 15-17 minutes. Remove the parchment paper and pie weights, and return to the oven until the lower portion of the crust appears dry and set, 2-3 minutes more. Cool completely before filling. To Blind-Bake the Dough: Follow the instructions for par-baking, but bake until it is fully golden brown. After removing the pie weights, bake for 5-7 minutes. Cool completely before filling.

See what other Food52ers are saying.

  • Stephanie Anne Marie
    Stephanie Anne Marie
  • Kandice Dee
    Kandice Dee
  • Cranky
    Cranky
  • Lissa Holder
    Lissa Holder
  • Debbie Collins McAnally
    Debbie Collins McAnally
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.

54 Reviews

Stephanie A. April 23, 2021
I made this for the first time yesterday and it came out perfect! Watching the video was really helpful as I learned not to be so heavy handed while mixing and I loved Erin's trick of taking out the section of dough that comes together first to finish mixing the rest. I did take a lot of precautions which I think helped. I chilled the mixing bowl, put my butter in the freezer for 10 minutes before cutting it and then for 10 minutes after cutting it up. I put the dough disc to set for 1 hour in the fridge and I put my rolling pin in the freezer. Once I shaped it in the pan, I put the pan with pie weights and all directly into the freezer to set for 30 minutes before baking.

The result was flaky, buttery, heaven.
 
Kandice D. March 7, 2021
Third attempt at making apple pie after trying other recipes and videos. I used this recipe after watching Erin's Bake it up a Notch - How to make pie dough and crust video on Youtube and it came out flaky and delicious. I highly recommend watching her video and using this recipe.
 
Cranky February 11, 2021
Turns out great every time!
 
Lissa H. December 27, 2020
This recipe sounds like it has some issues. I personally will not be baking this! Pie crust is not easy until you get the hang of it however it should not not be this hard either. I will be sticking to my own! lissa
 
Betty S. November 28, 2020
I'm a professional baker. This is now my go to pie crust. Because I make multiple batches at once I use a food processor with no issues. But please do refrigerate after rolling out and prior to baking. That step is crucial to success.
 
ABBY November 26, 2020
Probably the worst food52 recipe ever. I've made so many different recipes from this site and all have been wonderful, except this particular one.
 
ABBY November 26, 2020
Probably the worst food52 recipe ever. I've made so many different recipes from this site and all have been wonderful, except this particular one.
 
Debbie C. November 25, 2020
Flakiest, best tasting crust I have ever made. I did have a problem though. It needed a lot more water than the recipe called for or else it would not come together at all. I wonder if it is due to high altitude. I live at 7200 ft and typically add more liquid to my recipes. The crust was also tough. I think it’s because I had to keep adding water and worked the dough too much. I will definitely make it again!
 
jjr November 19, 2020
Clearly the "new" contributor has to learn how to present a recipe. Did food52 not read the recipe, how disappointing. The recipe developer did not respond to any questions. You should do better.
 
Ak47e6 November 19, 2020
I tried this and it didn’t work. Butter melted out all over. Followed recipe to a T. Butter was cold at all times, was size of walnuts and was WELL coated in flour. I took great care to ensure butter was coated. I think leaving the butter the size that it recommends is to much and will melt out. The oven was at 425 prior to the parbake as verified by a separate oven therm and the pastry was in the freezer for 15 mins prior to the bake and went straight from the freezer to the oven. The only other thing I can think of is that the weight measurement of 150g of flour for 115g(1 Stick) of butter is not correct and when hydrating the dough the water washed away the flour from the butter pieces as there was not enough flour in the recipe to keep them coated.
 
Ines November 18, 2020
When par baking a crust, what is the oven temperature. I'm baking a pumpkin pie and would like to par bake the crust so that the bottom is crisp like yours. I just love your videos.
 
Catriona7 October 17, 2020
Please, please include grams for all of your international friends.
 
kaiheartfood October 31, 2020
For future reference (and myself this afternoon!):

150g flour
Metric pinch of salt
113g butter
59ml (or more) ice water
 
Beachside B. October 10, 2020
I don’t know what I did wrong...mine came out really tough.
 
Virgilians October 26, 2020
Mine did also even though it was flaky
 
Beachside B. October 26, 2020
Mine was flaky too, but tough. Strange.
 
aznsugarg November 16, 2020
Sounds like overmixing or not relaxing the dough enough in the refrigerator. Should be airy, flakey, and crispy.
 
Tarah T. November 25, 2020
Mine too...lots of pooled butter...a mess. I bake crusts usually with no problem
 
Beachside B. October 6, 2020
I see some recipes that say to butter the pan before putting the rolled dough in the pan. I have never done that. Would love to hear your thoughts on that.
 
[email protected] August 26, 2020
What am I missing ?why can I not find tempature and time ? I burnt mine :(
 
Ellie I. August 27, 2020
Time and temperature will be dictated by whatever recipe you’re using the crust for. If you are making a pie, it will be noted on the pie recipe. This recipe is just for unbaked pie dough.
 
Esteline G. October 26, 2020
Still, should we not know what temperature to bake at if we are going to blind bake just the pie dough?
 
Chris April 4, 2020
What is 8 tablespoons of butter in grams?
 
rob August 16, 2020
113.6g, make it 114g.
 
Lex November 19, 2019
I have wrestled with pie crust recipes in the past, with at best fair to middling success. After watching the videos, I was finally confident I could do it properly, and that most of my past problems came from overworking. The method of tossing the dough with the water looked like it would work perfectly. And I did get a crust that was easier to work with and much prettier than those I've made before, up until the time it went in the oven (blind bake)

When I took it out, there was a giant pool of butter. I poured off about a quarter cup of melted butter from inside the crust, which was still crazy greasy, and way too tough.

I am confident I had the right proportions on the ingredients, and there is NO WAY I overmixed it. Everything was chilled before I started and kept well chilled throughout the process, and then chilled again before it went in the oven.

Any ideas
 
Mary November 25, 2019
Your oven was likely not hot enough. When it's not hot enough, your butter melts before the crust has a chance to start baking. Hope this helps.
 
deanna T. November 27, 2019
I had the very same issue, followed the very easy directions exactly per her video, and my oven was nice and hot when I put it in to bake (confirmed with an oven thermometer) yet the butter pooled and overflowed the pie pan!
 
Mary December 1, 2019
Also, I forgot to add, if your pie crust is not cold enough, the butter will melt before the crust has a chance to bake. What really helps is if you FREEZE the pie crust that has been shaped and transferred to the pie pan for about at least 30 minutes, though preferably an hour. I freeze mine for an hour.
 
Lex December 1, 2019
Okay so I'm guessing the oven maybe wasn't preheated enough? I know I set it hot enough, and I also know I had it well chilled when it went in the oven.

Anyway, I've tried several more times since and the problem has not reoccured, so we'll put it down to a fluke and go with that?
 
deanna T. December 1, 2019
Yes, mine was frozen, oven temp was accurate. I will try again because the instructions were so easy and the dough handled beautifully. Perhaps I'll have the same good results as the poster below.
 
ninadora June 10, 2020
I have had the same issue twice!!
 
Beachside B. October 10, 2020
Same happened with me. I opened my oven and smoke poured out from where the butter had melted and bubbled over onto the floor of my oven.
 
Beachside B. October 26, 2020
Same thing with mine, pools of butter. I know my temp was correct as I keep a thermometer in my oven.
 
connie November 29, 2020
I had the exact same experience. Crust was tough, though flakey. I had time to make my usual pie crust in my food processor and that came out great. But I wasted a lot of time and ingredients so I am not inclined to try it again...
 
Madbugger1 October 30, 2019
Friends at Food52, a gentle urge to please include grammage in your ingredients list for the rest of the world where butter does not come measured in tablespoons. Also a fact that flour is best measured by weight and not volume. Many thanks! Absolutely love Erin!
 
Ellie I. December 30, 2018
This is the only pie crust recipe I'll use. I often double it. It keeps well in the fridge or freezer. I always dice up the butter and stick it in the freezer before I do anything else- this keeps it from getting too warm when breaking it up into the flour. Thanks Erin!
 
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.
 
Gary R. January 28, 2019
Where can I find her video?
 
Gary R. January 28, 2019
Duh... I searched her name on YouTube, and there is was.