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All-Butter Pie Dough

All-butter pie dough should be part of your arsenal because you’ll use it all the time, once you get comfortable with it. Butter makes it flaky, crisp, and perfect for any filling you like, whether sweet or savory.

All butter pie dough in 2 rounds, with a pie plate and dough in the background, as well as a rolling pin.

Adapted from Helen Nugent | Pie Style | Page Street Publishing, 2020

I call this my workhorse pie dough because it never lets me down. It delivers a tender and flavorful pastry and produces a supple, easy-to-roll dough that doesn’t tear or break under the stress of all sorts of pie decorations including latticing.–Helen Nugent

All-Butter Pie Dough FAQs

How do I make a savory pie crust?

For a single crust, omit the sugar and add 1/2 teaspoon of freshly ground black or mixed peppercorns to the All-Butter Pie Dough recipe.
For a double crust, omit the sugar and add 1 teaspoon of freshly ground black or mixed peppercorns to the All-Butter Pie Dough recipe.

All-Butter Pie Dough

All butter pie dough in 2 rounds, with a pie plate and dough in the background, as well as a rolling pin.

An all-butter recipe makes the pastry flaky and flavorful. The addition of sugar to this recipe helps to tenderize the dough and adds a golden color to the baked crust.

Helen Nugent

Prep 15 mins

Chill Time 30 mins

Total 45 mins

Dessert

American

16 servings

257 kcal

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For a single-crust pie dough

For a double-crust pie dough

  • In the bowl of a food processor fitted with the metal blade or in a stand mixer fitted with the paddle attachment, combine the flour, sugar, and salt. If using a food processor, pulse two to three times, or, if using a stand mixer, mix on low speed (speed 2) to combine and distribute the ingredients.
  • Add the butter to the bowl. If using a food processor, pulse six to ten times, or, if using a stand mixer, mix on low speed (speed 2) to coat the butter with flour and to cut it into the dry ingredients until it resembles coarse sand.

  • Pour in the ice water, 1 tablespoon at a time, pulsing two times or mixing on low speed (speed 2) for 15 seconds between each addition.

  • After all of the water has been added, continue to pulse or mix at low speed until the dough just begins to clump together (an additional fifteen to twenty pulses in a food processor or about 2 minutes in a stand mixer). If the dough doesn’t come together, drizzle in additional ice water, 1 teaspoon at a time.

  • Turn the dough out onto a lightly floured surface. Cup your hands around the dough and gently bring it together into a ball.If making a double pie crust, cut the ball in half.
  • Press gently with the heel of your hand to flatten the pieces into discs that are 1 inch (3 cm) thick. Wrap each disc tightly in plastic wrap and refrigerate for at least 30 minutes before proceeding with your pie recipe.

Serving: 1servingCalories: 257kcal (13%)Carbohydrates: 22g (7%)Protein: 3g (6%)Fat: 18g (28%)Saturated Fat: 11g (69%)Polyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 46mg (15%)Sodium: 221mg (10%)Potassium: 34mg (1%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 531IU (11%)Calcium: 10mg (1%)Iron: 1mg (6%)

Recipe Testers’ Reviews

Originally published on November 2, 2021

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