All Buttah Pie Dough

By Erin McDowell
November 10, 2013
8 Comments


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

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 (8) Questions (0)

8 Comments

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?
 
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?
 
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.