Creating an all-butter pie dough from scratch is a rewarding endeavor that elevates any pie to a new level of deliciousness. The process, though simple, requires a bit of finesse and attention to detail. With just a few key ingredients and the right techniques, you can craft a dough that is tender, flaky, and rich with buttery flavor— this recipe is a perfect foundation for sweet pies.
Ingredients and Preparation
The secret to a flaky pie crust lies in keeping everything cold, especially the butter. Start by cutting the butter into small cubes and placing it in the freezer for about 15 minutes.
Mixing the Dough
You want to work the dough as little as possible. I prefer to use either a food processor or a stand mixer with a paddle attachment and pulse pulse pulse! This step is crucial for creating pockets of butter that will melt during baking, forming the flaky layers that are the hallmark of a great pie crust.
Bringing It All Together
Ice water helps ensure your butter stays cold while you’re working it. Once the dough looks shaggy and craggy, this is when the fun begins. Dump it out onto your workbench, and barely squish or flatten it into a rectangle shape. Then, using a bench scraper, you’ll cut it in half and place one half on top of the other half. Then, carefully barely flatten it with your palm. Repeat that same stacking and flattening to create layers of lamination! Then, wrap the disks in plastic wrap and refrigerate for at least a half hour (preferably making it the night before you need it!), allowing the gluten to relax and the butter to firm up again.
Rolling and Baking
When you’re ready to roll out the dough, lightly flour your work surface and rolling pin. Roll each disk out to about 1/8-inch thickness, turning the dough occasionally to prevent sticking. Transfer the rolled dough to your pie dish, pressing it gently into place and trimming any excess. For a double-crust pie, add your filling, then roll out the second disk and place it over the top, crimping the edges to seal.
The Final Touch
Before baking, I usually brush the crust with an egg wash (a beaten egg mixed with a tablespoon of water) for a beautiful golden finish. Bake according to your pie recipe’s instructions, and soon your kitchen will be filled with the irresistible aroma of homemade pie.
Making an all-butter pie dough from scratch might seem intimidating, but with practice, it becomes a cherished kitchen ritual. The result is a crust that’s not only incredibly flavorful but also impressively flaky and tender, sure to enhance any pie you create.
Here are some of my recipes this all butter flaky pastry could be used with:
Enjoy the process and the delicious results! Happy baking!
All Butter Flaky Pie Dough
Notes
You’ll need:
- food processor or stand mixer with paddle attachment
- silicone pastry mat
- scale, measuring cups, measuring spoons
- plastic wrap
Ingredients
- 2 1/2 cups (325 g) all purpose flour
- 1/2 tsp kosher salt
- 2 tbsp granulated sugar
- 1 cup (2 sticks, 228 g) cold unsalted butter, cut into 1/2 inch cubes
- about 1/2 cup (115 g) ice cold water
Instructions
- In the bowl of a food processor fitted with a blade, (or stand mixer with paddle attachment) pulse together the flour, sugar and kosher salt.
- Add all the cold butter cubes.
- Pulse the butter into the flour until the pieces of butter are about the size of walnut halves.
- While pulsing only a few times, add the ice cold water a little at a time. Only pulse enough to slightly bring the dough together. It will be SHAGGY. Very, very shaggy.
- It’s important not to over mix, or over-hydrate the dough, which should not be sticky—it should hold together easily in a ball, but still feel almost dry to the touch.
- Onto a lightly flour-dusted silicone pastry mat, or work bench, dump the shaggy dough out in a big pile.
- It should be a crumbly mass.
- Using a bench scraper or dough scraper, form a rough rectangle.
- Using the bench scraper, cut the mass in half and then scoop/lift one half of the mass and place it on top of the other half.
- Using your hands, squash straight down, and using the bench scraper keep the edges square.
- do this cut, stack, squish down 3 times. (You are in effect, creating lamination/layers. Do NOT knead! It is a small ‘squish’ or flatten each time. Keep it in tact as best you can. It will come together as you stack/squish)
- Then, cut the last stack into two equal halves and flatten stlightly into two equal round discs.
- Wrap tightly in plastic wrap and chill well, for at least 30 minutes (preferrably overnight).
- Use and bake according to your pie recipe.
- Perfect for any pie recipe that calls for an extra flaky sweet crust!
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