This is the best all butter pie dough. Every time I make pie dough, I make a double batch, because it takes the same amount of effort to make one as it does to make two! If you don’t need both, simply freeze the extra ball of dough.
About this Recipe
Butter I’ve always preferred a butter crust over a shortening crust due to the flavor and the mouthfeel.
Food Processor Food Processors are convenient and cuts the butter perfectly into the flour.
Make Ahead Pie dough should sit in the fridge to chill for at least 30 minutes but can be made 3 days ahead to store in the fridge, or 3 months in the freezer.
Versatile This pie dough recipe is great for fruit pies, chocolate pies, or even quiche.
Recipe
Double Pie Dough Recipe
Ingredients
- 2 1/2 C All Purpose Flour
- 1 tsp Kosher Salt
- 2 Tbsp Granulated Sugar
- 20 Tbsp Unsalted Butter, cold, cut into 1/2 inch pieces
- 1/2 C Ice Cold Water
Directions
- Step 1 Mix flour, salt, and sugar in a food processor with steel blade.
- Step 2 Evenly distribute the butter throughout the flour mixture and pulse 5 times for 1 second each, or until butter is pea size.
- Step 3 Sprinkle cold water over mixture and process until the dough just comes together.
- Step 4 Shape dough into two balls and flatten into 4 inch circles. Wrap in plastic and place in the fridge for at least 30 minutes.
About the Author
Lauren is a classically trained, professional chef. A culinary school graduate, she has spent time working organic farms in the Italian countryside and was the pastry/sous chef at a high profile restaurant in Dallas prior to becoming a full-time personal chef. Her cooking style is often referred to as “rustic.” Being a personal chef, she is not bound by a single type of cuisine and has had the opportunity to experiment with hundreds of regional recipes from all over the world.
