All-Butter PIE OR Pastry Dough
- 20m Prep Time
- 0sCook Time
- 20m Ready In
One 9- or 10-inch double crust This is our all-time favorite pie dough recipe. We find that all-butter doughs taste better and are easier to handle than doughs with a combination of butter and shortening. For a 9-inch single-crust pie, make half the recipe (or make the full amount and wrap half of the dough and refrigerate or freeze for future use).
Ingredients
- 2 ½ cups (315g) all-purpose flour
- (1 teaspoon sugar, for sweet pies)
- ½ teaspoon salt
- 2 sticks (8 oz or 225g) cold unsalted butter, cut into cubes
- 6 tablespoons (90g) ice water mixed with 1 tablespoon distilled white or cider vinegar
- 1 to 3 teaspoons ice water
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2 ½ cups (315g) all-purpose flour
- (1 teaspoon sugar, for sweet pies)
- ½ teaspoon salt
- 2 sticks (8 oz or 225g) cold unsalted butter, cut into cubes
- 6 tablespoons (90g) ice water mixed with 1 tablespoon distilled white or cider vinegar
- 1 to 3 teaspoons ice water
Let's Cook
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Step 1.
Whisk together in a medium bowl or pulse briefly in a food processor: 2 ½ cups (315g) all-purpose flour; (1 teaspoon sugar, for sweet pies); ½ teaspoon salt
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Step 2.
Add: 2 sticks (8 oz or 225g) cold unsalted butter, cut into cubes
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Step 3.
If mixing the dough by hand, work in the butter, flattening the pieces between your fingers until they are roughly pea-sized or a little larger with some larger, flattened pieces. If using a food processor, add all the fat at once and pulse until the butter pieces are mostly pea-sized. Sprinkle the dough with: 6 tablespoons (90g) ice water mixed with 1 tablespoon distilled white or cider vinegar
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Step 4.
Blend the water gently into the dough with a silicone spatula or pulse until it just holds together. If the dough is still dry and crumbly, add: 1 to 3 teaspoons ice water
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Step 5.
The dough should not be wet or sticky but should hold together when squeezed. Divide the dough in half, shape each into a disk, and roll out immediately as directed in Rolling Pie Dough, or wrap in plastic wrap and refrigerate for at least 30 minutes or up to 3 days. Prepare as directed in Lining a Pie or Tart Pan with Dough. To fill and bake, see individual recipes. For a baked shell, see About Blind Baking Crusts.