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All butter pie dough.

Basic Butter Pie Crust

  • Author: Kelli Avila
  • Prep Time: 00:10
  • Cook Time: 00:00
  • Total Time: 10 minutes
  • Yield: 2 Pie Crusts
  • Category: Pie Dough

Description

This is a basic pie dough recipe that works for both sweet and savory pies. This recipes yields enough dough for 2 single crusts or 1 double crust for a 9″ pie plate.


Ingredients

  • 23/4 cups (330 grams) all-purpose flour
  • 2 tablespooons (14 grams) cornstarch
  • ½ teaspoon salt
  • 18 tablespoons (250 grams) unsalted butter, chilled and cut into 1” pieces
  • 1 tablespoon (15 grams) apple cider vinegar
  • 1/2 cup (120 grams) ice water, more as needed

Instructions

By hand:

  1. Whisk together the flour, cornstarch and salt in a large bowl.
  2. Toss in butter and coat with flour. Using your fingers start working the butter into the flour. Continue until most of the butter looks shaggy. Some larger pieces can remain, up to the size of a marble.
  3. Add the vinegar to the water then drip in half throughout the dough and toss together. Drip in the other half, while gently mixing the flour and butter mixture into the water. Using your hands gently bring the dough together, squeezing it together once or twice and making sure to get the flour and butter at the bottom of the bowl incorporated. If there is enough water the dough should easily squeeze together with your hands. If needed, you can drip in more water into any dry spots, just enough to bring the dough together.
  4. Empty the flour mixture onto a work surface and divide into two pieces, each about 12 ounces.
  5. Place each in a piece of plastic wrap and wrap tightly.
  6. Using a rolling pin, roll the wrapped dough out until it stretches to the corner of the plastic wrap.
  7. Refrigerate for at least 2 hours, but preferably overnight

In a food processor:

  1. Add the flour, cornstarch and salt to the bowl of a food processor.
  2. Pulse 2-3 times until combined.
  3. Add in the butter and pulse 5 times.
  4. Add the vinegar to the water. With the motor running, slowly pour the water into the flour. The dough should be crumbly and it should hold together when squeezed. Drip in more water and toss together if needed.
  5. Empty the flour mixture onto a work surface and divide it into two piles.
  6. Quickly form each dough pile together. If there are any dry spots, drip a bit more water on them and knead together if you have to. Each dough should weigh about 12 ounces.
  7. Place each in a piece of plastic wrap and wrap tightly.
  8. Using a rolling pin, roll the dough out until it stretches to the corner of the plastic wrap.
  9. Refrigerate for at least 2 hours, but preferably overnight

In an electric stand mixer:

  1. Add the flour, cornstarch and salt to the bowl of an electric stand mixer.
  2. Using the paddle attachment, mix on low speed until combined.
  3. Add in the butter and mix on low until the butter is broken down into pieces no smaller than a pea but no bigger than a marble.
  4. Add the vinegar to the water and with the mixer running, slowly pour in the water into the flour. The dough should hold together when squeezed. Drip in more water and toss together as needed.
  5. Empty the flour mixture onto a work surface and divide into two piles.
  6. Quickly using your hands, form each dough pile together.
  7. Place in a piece of plastic wrap and wrap tightly.
  8. Using a rolling pin roll the dough out until it stretches to the corner of the plastic wrap.
  9. Refrigerate for at least 2 hours, but preferably overnight

Notes

The body of this post is so very full of information. Please refer to that if you have any questions or want more information on how to make pie dough.

Keywords: Butter Pie Dough