all butter pie dough
175g cold unsalted butter
283g AP flour
4g salt
5g sugar (optional)
1/3c ice cold water
ingredients
yield: 1 pie crust
cook time: 45 minutes
an all-inclusive pie dough made with no fat other than butter. no special equipment necessary
1. Combine the flour, salt, and sugar (if using) in a large bowl. Using the large holes of a box grater, grate the cold butter directly into the flour mixture.
2. Toss the butter to coat it in the flour, then quickly rub the butter pieces between your fingers to break them into pea-sized bits. Work quickly, but gently, to avoid warming or overworking the dough.
3. When the butter is evenly incorporated, add the cold water and mix with your hands until the dough becomes shaggy and begins to come together. Turn the mixture out onto the counter and knead 3–4 times, just until it forms a cohesive ball.
4. Wrap the dough tightly in plastic wrap and chill for 15 minutes. Then remove it from the fridge and let it rest at room temperature for another 15 minutes before rolling out.
5. Lightly dust your rolling surface and rolling pin with flour then roll out your dough until it’s about 1/8 inch thick. Transfer it to your pie pan, gently press it into the corners and up the sides. Fill with your favorite pie filling and bake according to your recipe’s instructions.
process
about the recipe
This is an easy pie crust recipe that can be used for savory and sweet pies alike. The only difference between the two is whether or not you add the sugar. It’s a fool-proof pie dough that results in crisp edges and an extra flaky texture.
The cold butter technique in pies is just about making sure your butter stays cold (i mean, yeah). I like to put my butter in the freezer for 20-30 minutes if it’s starting from room temperature, but only 10-15 is necessary if you’re taking it out of the fridge. I’ll also measure out my water and put that in the freezer at the same time until I’m ready to use it. Keeping not only your butter, but all of your ingredients cold for as long as possible is what keeps the pie dough flaky. If your ingredients are warm, the fat will melt into the flour causing gluten to form and ultimately resulting in a tougher, shortbread-like texture.
You hear the term “cutting butter into flour” often when looking at pie dough recipes. Some people use a food processor to do this, but I honestly find it easier to just use your hands. No special equipment necessary. Only two hands and a rolling pin. All you do is rub the butter between your fingers to break down the pieces and incorporate them into the flour. I know it sounds vague, but it is quite intuitive once you start. If you want a flaky pie crust, maintain larger pea-sized pieces of butter, but if you’re going for a more mealy pie crust, break down the butter even further. It’s all about preference. Sometimes, I prefer a mealy pie crust for savory pies.
Once you’re butter is at the right stage and you’ve incorporated your cold water, transfer it to your counter and form a ball by kneading it only a few times. This is necessary for the structure of the dough, but we want to avoid developing gluten so 3-4 kneads is all it takes. Rest your dough, then roll it out to your desired thickness. That’s all there is to it!