All-Butter Pie Dough

All-Butter Pie Dough


All-Butter Pie Dough
Makes 1 (9-Inch) Piecrust
  • 1¼ cups all-purpose flour
  • ¾ teaspoon kosher salt
  • ½ cup cold unsalted butter, cut into½-inch cubes
  • ¼ cup ice water, plus more as needed
  1. In the work bowl of a food processor, place flour and salt; pulse until combined. Add cold butter; pulse until mixture is crumbly and butter is in pea-size pieces. With processor running, pour ¼ cup ice water through food chute in a slow, steady stream just until dough comes together. (Mixture may appear crumbly. It should be moist and hold together when pinched.) Add additional 1 tablespoon ice water only if needed.
  2. Turn out dough and shape into a disk. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes. Dough may be refrigerated for up to 3 days or frozen for up to 2 months.



Please enter your comment!
Please enter your name here

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.