All Butter, Really Flaky Pie Dough
Total Time
2 hours
Prep Time
1 hour
Rating
4.5 out of 5 stars
(200)
Ingredients
one dobule or two single-crust pies
- 2 1/2 cups (325 grams) flour
- 1 tablespoon (15 grams) granulated sugar
- 1 teaspoon (5 grams) fine sea or table salt
- 1 cup (8 ounces or 225 grams) unsalted butter, very cold
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Preparation
Step 1
Fill a one cup liquid measuring cup with water, add a few ice cubes, and set aside.
Step 2
In a large bowl, whisk together flour, sugar, and salt.
Step 3
Dice the cold unsalted butter into 1/2-inch pieces.
Step 4
Use a pastry blender to work the butter into the flour mixture until the butter pieces are the size of tiny peas.
Step 5
Drizzle 1/2 cup of ice-cold water over the butter and flour mixture, using a rubber spatula to gather the dough together.
Step 6
Add additional water by tablespoon if needed until large clumps form.
Step 7
Gather the clumps into a mound using hands and knead gently.
Step 8
Divide the dough in half, place each on a piece of plastic wrap, and shape into a disk.
Step 9
Chill the dough in the fridge for at least one hour, preferably two, before rolling out.
Step 10
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Chef's notes
If your kitchen is warm, keep your ingredients cold to maintain the butter's texture.
Visible butter flecks in the dough are crucial for flakiness.
Refrigerate the dough if it becomes too soft while handling.
The dough can be stored in the fridge for about a week or longer if wrapped well in the freezer.
